I’m sharing my go to chicken fajitas recipe that is one of our all-time favorite dinners and super easy! Under 30 minutes from start to finish, plus healthy tips to keep it light but still flavor packed! We typically have them once a week and never get bored of them! The best part is how simple they are to make. All you need is chicken, onion, bell pepper, and some staple spices. I like to cut my chicken into thin strips prior to cooking so that the chicken cooks very quickly. The onions take the longest, so the key is to throw those on the skillet right away so they can cook while you gather the rest of the ingredients.
One great advantage to having fajita night at home is everyone in your family can make theirs the way they like it. Fajitas can be very healthy, if done right. On its own, the chicken, peppers, and onion mixture comes in macros friendly with high protein, low carb, and low-moderate fat (depending on if using white or dark meat). The final macros comes down to you and your choices of how you put it together on the plate.
How to serve chicken fajitas?
Oh, the options! Let’s start with carbohydrates. There is the obvious (and delicious) choice of flour tortillas. Let’s make that a step healthier by opting for corn tortillas. Corn tortillas are whole grain and typically have less calories and more nutrients vs the flour tortilla. Wrapping your fajita mix inside of these shells is a sensible option. Want another option? You can of course go for a fajita bowl, using rice as your delivery method. Another option is beans. Refried beans, black beans, and pinto beans all make great pairings with fajitas. All of these options are cheap, quick, and easy. But watch out – the minute you start stacking carb on carb on carb is when this dinner goes from quick and healthy to quick and gluttonous. Of course, everybody’s daily intake goals are different. So generally speaking, pick one carb and stick to just that one. Or, pick two and stick to a half serving of each (like my Cuban Moros recipe does).
The same rule goes for fats. Before you load up on healthy fats such as avocados/guacamole, cheese, or sour cream, pump the breaks. Take a minute and choose just one, or a half portion of two if you love the various toppings. It all comes down to moderation and portion control.
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1 pound boneless skinless chicken breasts cut into strips
1 tsp salt
½ tsp pepper
2 tsp extra virgin olive oil divided
¾ tsp chipotle powder
½ tsp dried oregano
½ tsp dried cumin
1 tsp smoked paprika
1 onion sliced in thin half moons
1 bell pepper sliced in thin strips
Heat 12” skillet over medium heat. Add 1 tsp of olive oil cook onions until translucent and brown color begins to form, about 5-10 minutes. Then, and in peppers and mix well.
While the onions and peppers are cooking season the chicken with the chipotle powder, oregano, cumin, paprika, salt, pepper, and lime juice. Allow to sit for a few minutes while the onions and peppers cook.
Transfer the onions and peppers to a holding plate and cover with foil.
In the same 12” skillet, increase the heat to medium/high, add 1 tsp olive oil, and add chicken in a single layer. After the first side has seared (about 4-5 minuteflip and sear the other side, (about 3-4 minutes).
Add peppers and onions mixture back into the skillet and mix well to warm through and combine flavors.
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