Recipe: Chicken and Veggie Fajitas

This delicious restaurant favorite is easy to make at home! Our version is healthy and packed with a rainbow of vegetables. 

Total Time: 53 min.
Prep Time: 15 min.
Cooking Time: 7 min.
Yield: 4 servings, 2 fajitas each

Chicken and Veggie Fajitas

  • 1 tsp. chili powder
  • 1 dash sea salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 2 tsp. olive oil, divided use
  • 4 (4-oz) raw chicken breasts, boneless, skinless, cut into 1/2-inch strips
  • 1/2 medium green bell pepper, cut into thin strips
  • 1/2 medium red bell pepper, cut into thin strips
  • 1/2 medium yellow bell pepper, cut into thin strips
  • 1/2 medium red onion, thinly sliced
  • 1 yellow (or orange) carrot, sliced thin
  • 1 Tbsp. fresh lime juice
  • 8 (6-inch) whole wheat (or corn) tortillas, warm
  • 1/2 cup fresh tomato salsa (pico de gallo)
  • Lime wedges (for garnish; optional)


  1. Combine chili powder, salt, cumin, garlic powder, and 1 tsp. oil in large resealable plastic bag.
  2. Add chicken; mix gently to coat. Refrigerate for 30 minutes.
  3. Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat. Empty contents of bag into skillet; cook, stirring frequently, for 2 to 3 minutes.
  4. Add bell peppers, onion, and carrot; cook, stirring frequently, for 3 to 4 minutes, or until chicken is cooked through and vegetables are tender-crisp. Remove from heat.
  5. Add lime juice; mix well.
  6. Top each tortilla evenly with chicken mixture and salsa; garnish with lime wedges if desired.

Nutritional Information (per serving):

CaloriesFatSaturated FatCholesterolSodiumCarbsFiberSugarProtein
3269 g2 g73 mg722 mg32 g3 g3 g28 g

P90X®/P90X2® Portions:


P90X3® Portions:


Body Beast® Portions:


21 Day Fix® Portions:

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