Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Whole wheat tortillas
- Salsa or guacamole (optional)
Instructions
- Slice chicken breasts, bell peppers, and onion into thin strips.
- Marinate chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper for at least 15 minutes.
- Heat a skillet over medium-high heat and cook marinated chicken until browned (6-8 minutes). Remove from skillet.
- In the same skillet, sauté onions and peppers until softened (about 5 minutes).
- Return the chicken to the skillet and mix well for another 2-3 minutes until heated through.
- Warm tortillas and fill with the chicken-veggie mixture; top with salsa or guacamole if desired.
Notes
- For extra flavor, add lime juice before serving.
- Feel free to substitute chicken with shrimp or tofu for a different twist.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita (150g)
- Calories: 290
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg