Low Sodium Fajita Chicken
Elevate your mealtime with this flavorful and heart-healthy Low Sodium Fajita Chicken recipe! Packed with vibrant bell peppers, tender strips of marinated chicken, and a carefully balanced blend of spices like cumin, paprika, and chili powder, this dish delivers bold Tex-Mex flair without relying on added salt. A light lime-infused marinade enhances the natural flavors, while sautéing creates a smoky char that takes this dish to the next level. Perfectly paired with warm corn tortillas and a sprinkle of fresh cilantro, these fajitas are ready in just 40 minutes and make a deliciously wholesome option for a family dinner or a casual gathering. Enjoy a guilt-free, low sodium twist on your favorite fajita night!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 Large onion, sliced
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Black pepper
- 2 Limes, juiced
- 8 Corn tortillas
- 0.25 cup Fresh cilantro, chopped
Instructions
Start by slicing the chicken breasts into thin strips and set aside.
In a large mixing bowl, combine the olive oil, garlic powder, onion powder, ground cumin, paprika, chili powder, black pepper, and the juice of two limes to create the marinade.
Add the chicken strips to the marinade, ensuring they are well coated. Let it marinate for at least 10 minutes while you prepare the vegetables.
Slice the red, green, and yellow bell peppers, as well as the onion, into thin strips.
Heat a large skillet over medium-high heat. Add a tablespoon of olive oil, then add the marinated chicken strips to the skillet.
Cook the chicken for 5-7 minutes, stirring occasionally, until cooked through and slightly charred.
Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell peppers and onion.
Sauté the vegetables for about 5-7 minutes, or until they are tender and slightly charred.
Return the chicken to the skillet with the vegetables and toss together to ensure everything is well combined and heated through.
Warm the corn tortillas in a separate skillet or microwave.
Serve the chicken and vegetable mixture on the warm corn tortillas.
Garnish with freshly chopped cilantro and an additional squeeze of lime juice if desired.
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 21.2 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 397 mg | 31% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2875 mg | 61% | |
*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.
