Chicken Fajitas

Approximate Macros: Calories: 275 | Protein: 30g | Carbs: 8g | Fats: 13g | Fiber: 2g
Servings: 4
Calories based on approximately 4 oz chicken and veggies, no rice or tortillas are included.

Whether you’re wrapping them in tortillas, serving over rice, or building bowls for the week, this recipe is quick, customizable, and weeknight-friendly.

Ingredients

• 1 lb (16 oz) boneless skinless chicken breast, sliced into strips

• 2 tbsp olive oil, divided

• 2 bell peppers, sliced

• 1 red onion, sliced

• Juice of 1 lime

• 1 tsp chili powder

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp cumin

• Salt & pepper to taste

• Optional: tortillas, rice, shredded lettuce, salsa, cheese, sour cream

Instructions

1. Marinate the Chicken
In a bowl, toss sliced chicken with 1 tbsp olive oil, lime juice, and all the seasonings. Let it marinate for at least 15-20 minutes (or up to a few hours in the fridge).

2. Cook on the Stovetop (or Sheet Pan Option)

• Skillet method: Heat the remaining 1 tbsp olive oil in a large skillet over medium-high. Add the chicken and cook for 5-6 minutes, flipping halfway, until cooked through. Remove and set aside.
  In the same pan, sauté bell peppers and onion for 5-7 minutes until softened and slightly charred. Add chicken back in and toss to combine.

• Sheet pan method: Spread marinated chicken, peppers, and onions on a parchment-lined baking sheet. Bake at 425°F for 20-25 minutes, flipping halfway, until chicken is cooked and veggies are roasted.

3. Serve
Build your meal with tortillas, rice bowls, or a lettuce base. Add your favorite toppings and enjoy.

Recipe Tips

• Meal prep: Store chicken and veggies separately from rice/tortillas for best texture.

• Lower calorie options: Serve over cauliflower rice or in lettuce wraps.