We love this “skinny” version of yummy chicken fajitas because it is super high in delicious and satisfying protein! The lean strips of moist chicken breast combined with bell peppers and onions are served sizzling hot in cool, crisp lettuce leaves and topped with shredded cheese. Eat in confidence!
*We substituted crisp lettuce leaves for the tortillas in this recipe to make it bariatric friendly. Thank you, Skinnytaste‼
16 oz boneless skinless chicken breasts
1 red bell pepper, cut into strips
1 green or poblano pepper, cut into strips
1 medium onion, cut into strips
3 tbsp lime juice
1 tsp ground cumin
1 tsp garlic powder
Pinch ancho or Mexican chile powder, to taste
Salt and pepper to taste
2 tsp olive oil
8 crisp lettuce leaves for wrapping instead of tortillas
1/2 cup reduced fat shredded mexican cheese
Reduced fat sour cream (optional)
*Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.
*Season vegetables with salt and pepper and toss with olive oil. To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.
*Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side. Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions. Serve immediately wrapped in romaine or butter lettuce instead of tortillas, add cheese and toppings.
Makes 4 cups chicken and vegetables.
Servings: 4, Serving Size: 2 fajitas
Calories: 299 (estimated at 210 calories per serving without tortillas)
Protein: 39 grams
Carb: 27 grams (estimated at 10 grams of carb without tortillas)
Fat: 10.5 grams (estimated at 6 grams of fat without tortillas)
New nutrition estimations were made by Misti Gueron, MS, RD