Mediterranean Diet Grilled Chicken Fajitas
Elevate your weeknight dinner game with Mediterranean Diet Grilled Chicken Fajitas—a vibrant, healthy twist on a Tex-Mex favorite! These fajitas feature tender, marinated chicken strips and an irresistible medley of grilled vegetables, including bell peppers, zucchini, and sweet red onion, all seasoned with olive oil, lemon juice, and bold Mediterranean spices like oregano, smoked paprika, and cumin. Wrapped in soft whole wheat tortillas and finished with a sprinkle of crumbled feta cheese and fresh parsley, this recipe strikes the perfect balance of smoky, tangy, and savory flavors. Ready in just 40 minutes, these fajitas are a wholesome, crowd-pleasing meal that’s packed with protein, colorful veggies, and heart-healthy ingredients. Perfect for anyone looking to enjoy a Mediterranean diet-inspired dish that doesn’t skimp on flavor or flair!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium red onion
- 1 small zucchini
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 small whole wheat tortillas
- 0.25 cup fresh parsley
- 0.5 cup feta cheese
Instructions
Begin by preparing the marinade. In a small bowl, combine olive oil, lemon juice, dried oregano, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Whisk well until fully combined.
Place the chicken breasts on a clean cutting board. Using a sharp knife, slice the chicken into thin strips of about 1/2 inch thick.
Transfer the sliced chicken into a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken strips, seal the bag, or cover the dish and let it marinate in the refrigerator for at least 15 minutes, up to 2 hours for best results.
Meanwhile, cut the red bell pepper, yellow bell pepper, and zucchini into thin strips. Slice the red onion into thin rings.
Preheat your grill to medium-high heat. If using a grill pan on the stove, place it over medium-high heat and lightly grease with a bit of olive oil.
Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken strips on the preheated grill, spacing them out evenly. Grill the chicken for 4-5 minutes on each side or until fully cooked through, with nice grill marks.
In the same grill or grill pan, add the sliced bell peppers, onion, and zucchini. Grill the vegetables for 3-4 minutes, tossing occasionally until they are slightly charred and tender, yet still crisp.
Warm the whole wheat tortillas on the grill for about 30 seconds on each side or until they are pliable and slightly charred.
To assemble the fajitas, lay the warm tortillas on plates. Add a layer of grilled chicken strips, followed by the grilled vegetables. Sprinkle with crumbled feta cheese and fresh parsley.
Serve immediately, letting each person fold and enjoy their fajitas.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1238 mg | 54% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 6.6 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 758 mg | 16% | |
*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.
