July 2017 Athlete Spotlight
August Recipe of the Month

July Recipe of the Month

Recipe: Easy Chicken Fajitas
     From the kitchen of heypreslie.com


1 large onion
1 medium red bell pepper
2lb boneless skinless chicken breast
1 tablespoons olive oil
Fresh cilantro, chopped
1 lime

For the spice:
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper


  1. Heat oven to 400°F. Spray 13x9-inch glass baking dish with non-stick cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
  2. Cut chicken breasts into thin strips; add to vegetables in dish.
  3. Make the seasoning in a bowl by combining spice ingredients.
  4. Sprinkle dish with seasoning; drizzle with oil. Stir until combined and pieces are coated.
  5. Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
  6. Spoon small amount of chicken and veggies onto each tortilla. Top with squeezed lime and cilantro.

*Makes 16 servings, or feeds 8 people if each person has 2 tortillas. Store in the fridge; reheats great for lunch the next day. 

Nutrition: For 1 fajita (about 2oz chicken per): 14.5g protein, 6.5g of fat, 12.3g of carbs. This recipe is high in Vitamin C, Potassium and Calcium.

 Other ideas/modifications:

  • Skip the tortillas and place recipe over lettuce or black beans for a high-fiber, low-carb alternative.
  • Add additional ingredients for added nutrition value and flavors, such as: corn, salsa, cabbage, and a small amount of avocado or sour cream.
  • To save time:
  • Buy the pre-cut “fajita mix” at your grocery store. It costs a little more than the whole vegetable, but comes with chopped bell pepper and onion ready to go.
  • Consider buying a fajita mix seasoning package instead of making your own spice
  • Purchase chicken breast packaged in fajita-style sliced strips already at Sprouts.



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