Easy Chicken Fajitas


  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 1 large onion
  • 1 plum tomato
  • 1 pound boneless, skinless chicken breast halves
  • 1 package (1-1.25 ounces) fajita seasoning mix
  • 2 garlic cloves, pressed
  • 1 small lime, cut in half
  • 8 (7-8-inch) flour tortillas, warmed
  • Optional toppings: salsa, shredded cheese, guacamole, sliced pitted ripe olives and sour cream


  1. Cut bell peppers into 1/2-inch strips. Cut onion and tomato into 1/4-inch wedges. Set vegetables aside. Cut chicken into 1/4-inch strips. Combine chicken and seasoning mix in small bowl; toss to coat and set aside.

  2. Heat Grill Pan over medium-high heat 5 minutes. Lightly spray pan with vegetable oil using Kitchen Spritzer. Add bell peppers and onion; cook 3 minutes without stirring. Stir and cook an additional 3 minutes or until vegetables are crisp-tender. Remove vegetables from pan; set aside.

  3. Spray pan again with vegetable oil. Add chicken; cook 2-3 minutes without stirring. Add garlic. Stir and cook 3-4 minutes or until chicken is no longer pink. Add reserved vegetable mixture and tomato to pan. Squeeze lime over chicken mixture. Cook 1 minute or until heated through; stir.

  4. To serve, spoon a portion of the chicken and vegetable mixture in center of each tortilla. Top with desired toppings, if desired.


  • 4  servings of 2 fajitas

Nutrients per serving:

Calories 380, Total Fat 8 g, Saturated Fat .5 g, Cholesterol 65 mg, Carbohydrate   44 g, Protein 33 g, Sodium 860 mg, Fiber 2 g

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