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Healthy High Protein Chicken Fajitas - Quick, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips
  • 3 bell peppers (any colors), sliced into thin strips
  • 1 large yellow or red onion, thinly sliced
  • 2 tablespoons olive oil, divided
  • 2 limes (zest of 1, juice of 2)
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (regular paprika works too)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Optional heat: 1/4 teaspoon crushed red pepper flakes or cayenne
  • 8 small whole-wheat or corn tortillas (street taco size or 6-inch)
  • Fresh cilantro, chopped
  • Optional toppings: Greek yogurt or light sour cream, avocado slices, pico de gallo, salsa, shredded lettuce, or a sprinkle of reduced-fat cheese

Method
 

  1. Make the marinade. In a bowl, whisk lime juice, lime zest, 1 tablespoon olive oil, garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional red pepper flakes.
  2. Marinate the chicken. Add chicken strips to the bowl and toss to coat. Let sit for at least 15 minutes at room temperature, or up to 2 hours in the fridge for deeper flavor.
  3. Prep the veggies. Slice bell peppers and onion into thin, even strips so they cook quickly and evenly.
  4. Cook the peppers and onions. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and peppers with a pinch of salt. Sauté 5–7 minutes, stirring occasionally, until tender-crisp with a bit of char. Transfer to a plate.
  5. Sear the chicken. In the same skillet, add the marinated chicken in a single layer. Cook 5–7 minutes, flipping once, until browned and cooked through (165°F/74°C). Avoid overcrowding; cook in batches if needed.
  6. Combine and finish. Return peppers and onions to the skillet. Toss with the chicken and any pan juices. Squeeze an extra splash of lime over the top and adjust salt to taste.
  7. Warm the tortillas. Heat tortillas in a dry skillet or directly over a low gas flame for a few seconds per side until pliable and lightly charred.
  8. Assemble and serve. Fill tortillas with the chicken-pepper mixture. Top with cilantro and your favorite extras like Greek yogurt, salsa, or avocado.