Skinny Chicken Fajitas

Skinny Chicken Fajitas

As long as you’re having a Skinny Chicken Fajita, check out our recipe for Skinny Mexican Rice and have one SkinnyLicious meal.

Skinny Chicken Fajitas

Skinny Chicken Fajitas

Yields: 6 servings | Serving size: 1/6 of recipe | Calories: 271 | Total Fat: 8 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 33 mg |Sodium: 1226 mg | Carbohydrates: 30 g | Dietary fiber: 3 g | Sugars: 3 g | Protein: 23 g | SmartPoints: 7 |

Ingredients

  • 1.25 pounds skinless, boneless chicken breast, cut into 4" strips
  • 2 tablespoons olive oil
  • 1 green bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 1 medium red onion, coarsely chopped
  • 1 Jalapeno pepper, seeded, coarsely chopped (leave the seeds for more heat)
  • 2 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • Kosher or sea salt to taste
  • 1/4 cup finely chopped fresh cilantro
  • 1/2 cup chicken broth, low-fat, low sodium
  • 6 (8 inch) whole grain flour tortillas, reduced sodium if available (tortilla recipe)
  • 1/2 cup fat free, plain Greek yogurt
  • 1/2 cup reduced fat cheddar cheese
  • Omit the cumin, chili powder, black pepper, cayenne and cilantro and use instead 2 teaspoons Skinny Ms. Taco Seasoning.

Directions

  1. Use two medium bowls, add chicken to one and bell peppers, onion and jalapeno to the other. Combine in a small bowl, olive oil, black pepper, cumin, chili powder, cayenne, salt and cilantro. Divide oil mixture evenly over chicken and bell pepper mixture, toss both to combine.
  2. Heat a large skillet to medium-high heat, add chicken and sear on both sides. Remove chicken and place on a plate while cooking peppers. Reduce heat to medium, add bell pepper mixture to the same skillet and cook until tender, about 8 to10 minutes. Return chicken to skillet with peppers, add chicken broth and cook until chicken is done and broth has cooked down.
  3. Warm Tortillas
  4. Oven Method: Preheat the oven to 300 degrees. Wrap tortillas that are stacked on top of each other, in a damp dishtowel and place in a covered casserole dish. Warm for 15 to 20 minutes while chicken cooks.
  5. Microwave Method: A microwave can be used as an alternative. Stack tortillas, with a paper towel in between each one, cover with a damp dishtowel and warm for 1 minute. Serve immediately.
  6. Evenly divide fajitas between 6 tortillas, add Greek yogurt and cheddar cheese.
https://skinnyms.com/skinny-chicken-fajitas/

6 Comments on "Skinny Chicken Fajitas"

  1. Mary Ann Beaudoin  December 9, 2012

    Love this recipe so simple and my husband loves this with the skinny rice. An easy after work meal to entertain friends and family!

    Reply
  2. Skinny Ms.  February 5, 2013

    Take a closer look, it’s 271 calories.

    Reply
  3. Katy Hommel Holt  February 17, 2013

    Looks So yummy! Going to try this one for sure!

    Reply
  4. Claudine  February 17, 2013

    Yummy recipe!!

    Reply
  5. Skinny Ms.  March 18, 2013

    Tenille, We did not add salt to the recipe. The high sodium come mainly from the tortillas. If you make your own tortillas it will greatly reduce the sodium. https://skinnyms.com/homemade-whole-grain-tortilla

    Reply
  6. DeeDee  August 21, 2013

    This was fantastic.. I added powdered chipotle pepper and substituted Greek yogurt for sour cream.. yum!

    Reply

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