Chicken Fajitas

Servings 6 Serves


  • 1 1/2 pounds boneless skinless chicken breasts cut into 1/2-inch strips
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic pressed, divided
  • 1 cup sliced red bell pepper
  • 1 cup sliced green bell pepper
  • 1 cup sliced onion
  • 1 teaspoon diced jalapeno
  • 1/4 cup low sodium chicken broth
  • 12 flour tortillas warmed
  • Optional toppings:
  • cheddar cheese shredded
  • tomato chopped
  • romaine lettuce shredded
  • salsa
  • sour cream
  • avocado diced


  • Place sliced chicken in a large zipper-topped plastic bag; add seasonings (chili powder through black pepper), olive oil and half of the garlic; seal bag, shake well to coat and set aside.
  • Heat a little olive oil in a large, deep skillet over medium heat. Add bell pepper, onion and jalapeno; sauté for 5 to 7 minutes or until onion is translucent.
  • Add chicken strips; cook for 5 to 8 minutes or until cooked through. Add broth to the pan and whisk up all of the browned bits from the bottom of the pan.
  • Serve mixture in warm tortillas with desired toppings.


SERVING SUGGESTION: Add buttered corn on the cob and a relish tray of baby carrots, grape tomatoes, jicama sticks and whole black olives.
VEGETARIAN: Use non-breaded faux chicken patties instead of chicken and adjust cook time accordingly. Use vegetable broth.
KOSHER: Skip dairy garnishes.
GLUTEN FREE: Make sure broth and salsa (if using) are gluten free. Use gluten free tortillas.
NUTRITION: Per serving: 666 Calories; 17g Fat; 40g Protein; 87g Carbohydrate; 6g Dietary Fiber; 66mg Cholesterol; 1426mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 3 Fat. Points: 17
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