Stir Fry Chicken Fajitas Ww
Transform weeknight dinners with these vibrant and flavorful Stir Fry Chicken Fajitas WW, a quick and healthy twist on the classic fajita dish. Packed with colorful bell peppers, tender strips of seasoned chicken, and a zesty splash of lime juice, this recipe comes together in just 30 minutes—perfect for busy schedules. A touch of low-sodium soy sauce adds a savory depth, while keeping it Weight Watchers-friendly with low-carb tortillas and minimal oil. This skillet-cooked, one-pan wonder is a breeze to prepare and makes a satisfying, protein-packed meal for the whole family. Serve with a sprinkle of fresh cilantro for a refreshing finish and enjoy a wholesome, guilt-free dinner that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 2 tsp Olive oil
- 1 medium, sliced Red bell pepper
- 1 medium, sliced Green bell pepper
- 1 medium, sliced Yellow bell pepper
- 1 small, sliced Red onion
- 2 cloves, minced Garlic
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 0.5 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Low-sodium soy sauce
- 1 tbsp Fresh lime juice
- 4 Low-carb tortillas
- 2 tbsp, chopped Fresh cilantro
Instructions
Slice the chicken breasts into thin strips and set aside.
In a small bowl, mix chili powder, ground cumin, paprika, salt, and black pepper. Sprinkle this seasoning mix over the chicken strips, tossing to coat evenly.
Heat 1 teaspoon of olive oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and cook for about 5-6 minutes, stirring frequently, until the chicken is fully cooked and no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 teaspoon of olive oil. Add the sliced red, green, and yellow bell peppers, along with the red onion. Stir-fry for 4-5 minutes until the vegetables are slightly tender but still vibrant.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Return the cooked chicken to the skillet with the vegetables. Add the low-sodium soy sauce and lime juice, stirring everything together until well combined and heated through, about 1-2 minutes.
Warm the low-carb tortillas in a dry pan or microwave for a few seconds.
Serve the stir-fry chicken and veggies over the tortillas. Garnish with freshly chopped cilantro. Enjoy!
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3788 mg | 165% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 17.6 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 558 mg | 43% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2828 mg | 60% | |
*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.
