Chicken Fajitas a La Ww
Elevate your weeknight dinner game with "Chicken Fajitas a La WW" – a flavorful, healthy twist on a Tex-Mex classic that’s perfect for the whole family. This quick and easy recipe features tender strips of marinated chicken, sautéed with vibrant bell peppers and red onions, all seasoned with a zesty blend of chili powder, cumin, and lime juice. Served in warm whole wheat tortillas and topped with optional garnishes like fresh cilantro, low-fat sour cream, or creamy avocado, these fajitas are as nutritious as they are delicious. Ready in just 35 minutes, this dish combines bold flavors, wholesome ingredients, and simple meal prep, making it an ideal choice for a satisfying, guilt-free dinner.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 3 tablespoons Lime juice
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow bell pepper
- 1 large Red onion
- 8 Whole wheat tortillas
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 0.5 cup Low-fat sour cream (optional, for serving)
- 1 Avocado (optional, for serving)
Instructions
Slice the chicken breasts into thin strips and set aside.
In a small bowl, mix together the olive oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and black pepper to create a marinade.
Place the chicken strips in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken and mix until evenly coated. Let it marinate for 15 minutes while you prepare the vegetables.
Slice the red, green, and yellow bell peppers, as well as the red onion, into thin strips.
Heat a large skillet or cast iron pan over medium-high heat. Add 1 tablespoon of olive oil.
Once the oil is hot, add the marinated chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced bell peppers and red onion. Sauté for 5-7 minutes, stirring frequently, until the vegetables are tender and slightly caramelized.
Return the cooked chicken to the skillet with the vegetables. Stir well to combine and cook for an additional 2 minutes to allow the flavors to meld together.
Warm the whole wheat tortillas in the microwave or on a skillet for a few seconds until soft.
Serve the chicken and vegetable mixture in the warmed tortillas. Garnish with fresh cilantro, low-fat sour cream, and sliced avocado if desired. Enjoy!
Nutrition Facts
Calories |
2774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 4266 mg | 185% | |
| Total Carbohydrate | 266.6 g | 97% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 29.1 g | ||
| Protein | 191.6 g | 383% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 707 mg | 54% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4444 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
