Low Fat Fajita Chicken
Savor the zesty, vibrant flavors of *Low Fat Fajita Chicken*, a healthy twist on a Tex-Mex favorite that's packed with lean protein, colorful veggies, and bold spices. This recipe brings together tender strips of seasoned chicken breast, sautéed bell peppers, and onions, all perfectly spiced with a homemade blend of chili powder, cumin, paprika, and garlic. A splash of lime juice and fresh cilantro adds a zippy freshness, while low-sodium chicken broth keeps everything moist and flavorful without the extra fat. Served in warm whole wheat tortillas, this dish is ready in just 35 minutes, making it ideal for a quick weeknight dinner or meal prep. Whether you're watching your calorie intake or simply craving a light yet flavorful meal, this guilt-free fajita recipe is a must-try! Perfect for those searching for "low-fat chicken recipes," "healthy fajitas," or "quick low-calorie dinners," it’s a delicious way to enjoy your favorite Tex-Mex flavors without compromise.
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Recipe Information
Ingredients
- 1 pound Skinless, boneless chicken breasts
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Low-sodium chicken broth
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 6 small Whole wheat tortillas
Instructions
Start by slicing the chicken breasts into thin strips and set aside.
Slice the red and green bell peppers and the onion into thin strips as well.
In a small bowl, mix together the garlic powder, chili powder, cumin, paprika, onion powder, salt, and black pepper.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the chicken strips to the skillet and sprinkle with half of the spice mixture, stirring to coat the chicken evenly.
Cook the chicken for about 5-7 minutes, or until lightly browned and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Add the remaining spice mixture over the vegetables.
Stir the vegetables occasionally, cooking for about 5 minutes or until they are tender-crisp.
Return the chicken to the skillet, add the low-sodium chicken broth, and lime juice. Stir everything together to combine all the flavors.
Let the mixture simmer for an additional 2-3 minutes until the excess moisture reduces.
Sprinkle the chopped fresh cilantro over the fajita mix.
Warm the whole wheat tortillas in a separate pan or microwave.
Serve the fajita chicken mixture in the warmed tortillas.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3520 mg | 153% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 20.2 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 379 mg | 29% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2752 mg | 59% | |
*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.
