Low Fat Foods: Chicken Fajitas: An Easy Mexican Chicken Recipe the Whole Gang Will Love

Whether you’re planning a casual get-together or just trying to get dinner on the table during the week, this recipe for chicken fajitas is just the ticket. It’s easy to make and easy to adapt to everyone’s taste.

You can even shorten the marinating time to just 10 minutes if you are really in a hurry. The recipe will still turn out fine.

The best way to serve these chicken fajitas is do-it-yourself buffet style. Just set out the warmed tortillas, vegetables and chicken in separate serving dishes. Allow everyone to choose his or her own toppings. Include shredded cheddar cheese, non-fat sour cream, zesty guacamole salsa and avocado salsa or tomato salsa. Seven layer Mexican dip makes a great appetizer with this meal.

You can find chicken tenderloins in the meat section of your local supermarket, but they are likely to be more expensive than skinless, boneless chicken breasts. So if you’re trying to save money, go with the whole breasts and just cut them at home yourself.

If you like these chicken fajitas, give these healthy Mexican recipes a try: 3 Layer Mexican Dip, homemade tortilla chips, chili con carne, and guacamole with tomatillos.

Chicken Fajitas Recipe


  • 1 pound chicken tenderloins or boneless, skinless chicken breasts cut into 1-inch-strips
  • 2 Tbsp. canola oil, divided
  • 1 Tbsp. Ancho chili powder
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. cumin
  • juice of one lime
  • 1 medium red bell pepper, cut into thin strips
  • 1 medium green pepper, cut into thin strips
  • 1 medium yellow onion, sliced into thin strips
  • 10 6-inch flour tortillas


  1. Place chicken tenderloins or strips into a plastic storage bag. Whisk together 1 tablespoon of the oil, chili powder, salt, pepper, cumin and lime juice. Pour over the chicken strips and seal. Place the bag in the refrigerator to marinate 20 to 30 minutes.
  2. Heat the other tablespoon of canola oil in a large nonstick frying pan over medium heat. Add the chicken strips and cook until browned on both sides and cooked through, approximately 6 minutes. Remove to a serving dish and cover with foil to keep warm. Add the peppers and onions to the skillet and cook 3 to 5 minutes until softened and tender. Remove to a serving plate. Warm tortillas according to package directions.
  3. Assemble by placing chicken and vegetables in the middle of a tortilla and adding toppings (such as shredded cheddar cheese, non-fat sour cream, guacamole, etc.). Fold and eat!

Makes 10 fajitas.

Per fajita (without toppings): 137 calories, 4 g fat (0 g saturated fat), 26 mg cholesterol, 13 g carbohydrate, 2 g fiber, 12 g protein, 9% vitamin A, 46% vitamin C, 3% calcium, 4% iron