Heart-Healthy Fajita Chicken
Savor the vibrant flavors of Heart-Healthy Fajita Chicken, a delicious and nutritious twist on a Tex-Mex classic. This recipe features lean, boneless, skinless chicken breast marinated in zesty lime juice, garlic, and an aromatic blend of spices like smoked paprika and cumin. Paired with colorful bell peppers, onions, and creamy slices of avocado, this dish is as visually appealing as it is satisfying. Served on wholesome whole wheat tortillas and garnished with fresh cilantro, these fajitas are perfect for a light yet filling meal packed with protein, fiber, and heart-smart ingredients. Ready in just 35 minutes, this crowd-pleaser is ideal for busy weeknights or casual entertaining—proof that healthy eating doesn’t mean compromising on flavor.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon onion powder
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium yellow onion, sliced
- 4 8-inch whole wheat tortillas
- 1 medium avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the chicken breasts on a cutting board and slice them into thin strips.
In a large bowl, combine 1 tablespoon of olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, onion powder, salt, and black pepper. Mix well to create the marinade.
Add the sliced chicken to the marinade, tossing to coat evenly. Let it marinate for at least 10 minutes while you prepare the vegetables.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
Add the sliced bell peppers and onion to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until they are tender-crisp.
Push the vegetables to the side of the skillet and add the marinated chicken strips. Cook for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
Warm the whole wheat tortillas in a dry skillet or microwave until soft and pliable.
Assemble the fajitas by placing a portion of the chicken and vegetable mixture onto each tortilla.
Top with sliced avocado and a sprinkle of fresh cilantro.
Fold the tortillas over the filling and serve immediately.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3008 mg | 131% | |
| Total Carbohydrate | 150.9 g | 55% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 21.4 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 348 mg | 27% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3450 mg | 73% | |
*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.
