Mexican food is something I find myself craving on the regular, but if I ate it as much as I craved it, I would be in a world of trouble as far as my jeans are concerned. In all seriousness, if I was forced to only eat chips, salsa and guac for the rest of my life, I’d throw up my hands and surrender willingly, thanking my lucky stars to have been given such an awesome fate. Unfortunately, that is not my life, so like a normal human being, I have to watch what I eat if I want to stay fit.
When it comes to the majority of Mexican dishes this side of the border, they aren’t exactly what I would consider calorie-conscious options. Here in the U.S., we have a penchant for wanting to smother everything in cheese, sour cream, guacamole, more cheese, etc., etc., making the majority of Mexican food we consume a complete calorie bomb in terms of meeting and exceeding our daily requirements. Why do we do this? I’ll never know, especially since authentic Mexican food is pretty damn incredible sans extras.
Sadly, it isn’t always easy finding health-conscious Mexican food, but today I am giving you exactly that with these healthy chicken fajitas and peppers. This dish proves that Mexican food can be both light and healthy with some simple substitutions, and a little time in the kitchen.
Don’t fret, these healthy chicken fajitas could not be any easier to prepare, and you don’t have to spend hours over a stove throwing these together. We’re talking under 30 minutes tops, and no grilling required.
If you eat these chicken fajitas as pictured above (just with peppers), your looking at a super low 350 calories per serving. If you want to serve them in a style more similar to traditional fajitas, try swapping out romaine lettuce leaves in place of tortillas to keep the calories low. I personally like to top mine with salsa verde and hot sauce, and eat them as pictured.
Trust me when I say that these are some of the best chicken fajitas I have ever tasted. The marinade is mouthwatering, and from a nutritional standpoint, they are a remarkably healthy, low-carb source of protein that will satisfy your Mexican food cravings 10x over.
Let me know your thoughts!
- 1.5 lbs free-range, organic boneless and skinless chicken breasts; cut into ¼” thick slices
- 2 red peppers; cut into thin strips
- 2 yellow or orange peppers; cut into thin strips
- ½ large yellow onion; cut into thick slices
- 1 Tbsp. organic grape seed oil
- 1 Tbsp. organic grape seed oil
- 2 Tbsp. fresh squeezed lemon juice
- 1.5 tsp. pink Himalayan salt
- 1.5 tsp. dried oregano
- 1.5 tsp. ground cumin
- 1 tsp. garlic powder
- ½ tsp. chili powder
- ½ tsp. paprika
- ½ tsp crushed red pepper flakes
- Prepare your chicken by cutting it into uniform ¼” thick strips, and place into a Ziplock bag.
- In a small bowl, whisk together the ingredients for your marinade, then pour finished marinade over your chicken.
- Seal Ziplock bag and set chicken aside.
- On a clean cutting board, prepare your peppers and onions.
- In a large non-stick skillet, heat 1 Tbsp. of grape seed oil and add in your prepared peppers and onion, cooking on medium/high heat until peppers are tender and onion is turning translucent.
- Remove finished peppers from skillet and place into a large mixing bowl. Cover bowl with plastic wrap and set aside.
- In the same skillet, cook chicken over medium-high heat for 6 minutes or until no longer pink. Return pepper mixture to pan to heat through.
- Serve fajitas as is, or use romaine lettuce leaves in place of tortillas.
- Top with salsa, hot sauce and freshly chopped cilantro (optional)