These chicken fajitas are made with juicy grilled chicken breast, bell peppers, and onions and served sizzling hot with warm tortillas and shredded cheese.
Healthy Chicken Fajitas
My husband Tommy is a creature of habit. Anytime we eat at a Mexican restaurant, he always orders chicken fajitas. When we went to Mexico years ago, he may have ordered them almost every night! So naturally, these healthy chicken fajitas have become a regular in our home. We make them for dinner at least once a month and the whole family enjoys them. (If, like my husband, you love fajitas but want some variety, try my Spicy Breakfast Fajitas, Grilled Steak Fajitas, and Shrimp Fajitas too!)
Why These Chicken Fajitas Will Become a Meal Plan Staple
True story, when I started dating Tommy, he invited me over for dinner and made these chicken fajitas! They are quick, flavorful, and perfect for busy weeknights. Here’s why we make them again and again!
- Family-friendly—and great for picky eaters. Fajitas are easy to deconstruct if your kids like to eat their foods separately! When Madison was younger, she only liked her bell peppers raw, so I would chop some up and set them aside for her with some chicken and a tortilla.
- Protein-packed. Chicken breast is a great source of lean protein, making these fajitas a nutritious and filling meal.
- Versatile. Switch up the toppings, serve your chicken fajitas in a salad instead of tortillas, cook the fajitas in a skillet if you don’t want to fire up the grill—there are so many ways to do this recipe!
What You’ll Need
Here’s a quick list of ingredients you’ll need to make these easy chicken fajitas. Scroll down to the recipe card below for exact measurements.
- Chicken breasts – I use boneless skinless chicken breasts, which makes prep a breeze.
- Vegetables – I use a combination of red bell pepper, green or poblano pepper, and onion.
- Lime juice – For a bright, tangy flavor.
- Seasonings – Ground cumin, garlic powder, ancho or Mexican chili powder, salt and pepper.
- Olive oil – You can substitute with avocado oil or another oil you use for cooking.
- Tortillas – I use whole wheat or low carb tortillas. You can use corn tortillas for a gluten-free option.
For garnish:
- Shredded Mexican cheese – I buy reduced-fat cheese. Feel free to swap in another variety like pepper jack, cotija, or cheddar.
- Sour cream – For a healthier substitute for sour cream, try plain Greek yogurt!
- Guacamole – I like to use my Best Guacamole Recipe.
How to Make Chicken Fajitas
Making chicken fajitas at home is simple, quick, and delicious! See the recipe card below for printable instructions.
- Marinate the chicken. Combine the chicken breasts with the lime juice, chili powder, salt, pepper, garlic powder and cumin.
- Prep the veggies. Toss the vegetables with the oil, salt and pepper.
- Cook the veggies. You can do this in a cast iron skillet on an outdoor grill or a skillet on the stovetop.
- Grill the chicken. This can also be done outdoors on the grill or in a grill pan. Cook both sides until heated through.
- Serve. Cut the chicken into strips and combine with the peppers and onions. Serve with tortillas and your favorite toppings.
Tips and Variations
Here are some helpful tips and variations to customize your chicken fajitas.
- Don’t overcook the chicken. Overcooked chicken can become dry and tough, so it’s best to use a meat thermometer to ensure it reaches (and doesn’t exceed) an internal temperature of 165°F.
- Preheat your grill or skillet. Making sure your cooking surface is blazing hot before adding the chicken or vegetables helps achieve a nice sear and better flavor.
- Cut the vegetables evenly. For even cooking, make sure your peppers and onions are sliced into similar-sized strips.
- Don’t overcrowd the pan. If you’re cooking inside, give the vegetables and chicken space to cook evenly so they caramelize nicely instead of steaming.
- Make it low carb. To save carbs, use a big lettuce leaf instead of a tortilla to wrap around the fajita fillings. You can also serve the chicken and veggies over lettuce as a salad. Add fresh avocado and use salsa as a dressing.
Serving Suggestions
Mexican chicken fajitas are usually served with rice and beans, but corn is another great side. If you’re looking to keep the carb count down, cauliflower rice is an excellent option. And don’t forget the margaritas!
Proper Storage
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for 3-4 days.
- Freezer: You can also freeze cooked chicken fajitas in an airtight container or zip-top bag for up to 2 months.
- To reheat: Thaw in the refrigerator overnight if frozen, then heat up your leftovers in the microwave or on the stovetop over medium heat until warmed through.
More Mexican Recipes You’ll Love
Chicken Fajitas
Ingredients
- 16 oz boneless skinless chicken breasts
- 1 red bell pepper, cut into strips
- 1 green or poblano pepper, cut into strips
- 1 medium onion, cut into strips
- 3 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp garlic powder
- pinch ancho or Mexican chili powder, to taste
- salt and pepper to taste
- 2 tsp olive oil
- 8 reduced-carb whole wheat flour tortillas, or corn tortillas for GF
For garnish:
- 1/2 cup reduced fat shredded Mexican cheese
- reduced fat sour cream, optional
- guacamole, optional
Instructions
- Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.
- Season vegetables with salt and pepper and toss with olive oil.
- To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.
- Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side.
- Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions.
- Serve immediately with warmed tortillas, cheese and toppings.
