Low Sodium Grilled Chicken Fajitas
Elevate your weeknight dinners with these vibrant and flavorful Low Sodium Grilled Chicken Fajitas, a healthier twist on the classic Tex-Mex favorite! Juicy, marinated chicken strips are infused with zesty lime juice and a medley of fragrant spices, while colorful bell peppers and sweet onions are grilled to perfection for a smoky, charred taste. Wrapped in warm low-sodium tortillas, these fajitas are ideal for anyone seeking a delicious and heart-friendly meal. Optional toppings like fresh cilantro and creamy avocado add extra layers of freshness and indulgence to each bite. Quick to prepare and packed with bold flavors, this recipe is perfect for a family meal or casual gathering. Fuel your fajita night with a dish that’s both nutritious and satisfying!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 3 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow bell pepper
- 1 Large onion
- 8 Low-sodium tortillas
- 0.25 cup Fresh cilantro (optional)
- 1 Fresh avocado (optional)
Instructions
Slice the chicken breasts into thin strips and set aside.
In a large bowl, whisk together lime juice, olive oil, cumin powder, chili powder, garlic powder, onion powder, and black pepper. Add the sliced chicken to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
While the chicken is marinating, slice the red, green, and yellow bell peppers into thin strips. Slice the onion into thin rings.
Preheat the grill to medium-high heat.
Remove the marinated chicken from the refrigerator and let it sit at room temperature for a few minutes.
Grill the chicken pieces directly on the grill or in a grill pan for about 5-7 minutes per side or until fully cooked and slightly charred.
While the chicken is grilling, in a separate grill basket or pan, grill the bell peppers and onions until they are tender and slightly charred, about 5 minutes.
Once everything is cooked, remove from the grill and let the chicken rest for a couple of minutes before serving.
Warm the low-sodium tortillas on the grill for about 30 seconds on each side.
To assemble, place a few strips of chicken and a generous helping of grilled peppers and onions on each tortilla. Garnish with fresh cilantro and slices of avocado if desired.
Serve immediately and enjoy your low sodium grilled chicken fajitas!
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 247.9 g | 90% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 25.9 g | ||
| Protein | 184.8 g | 370% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 537 mg | 41% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3810 mg | 81% | |
*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.
