Chicken Fajitas with 55g of Protein

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more flavorful and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is typically less expensive.

Slice the chicken breast into strips, cutting against the grain.

Place the chicken strips in a bowl and add a little olive oil.

Sprinkle 4 grams of store-bought fajita seasoning over the chicken or use homemade seasoning made of 1/4 teaspoon each of paprika, cumin, chili powder, oregano, salt, and black pepper.

Mix the seasoning into the chicken breast using hands until evenly coated and set aside.

Cut half of each yellow, green, and red bell pepper into thin strips, totaling 200 grams.

Peel and chop a medium-sized yellow onion (about 50 grams) and peel one clove of garlic.

Prepare a sauce by slicing half an avocado and mashing it with 40 grams of fat-free cream cheese, 1/4 teaspoon of garlic powder, a pinch of salt, black pepper, and the juice of half a lime until creamy.

Prepare two medium-sized wheat tortillas, each with around 120 calories.

Heat 4 grams (1 teaspoon) of oil in a pan over medium heat and add the bell peppers and onions, frying for 4-5 minutes until caramelized and soft, sprinkling a small amount of salt.

Push the vegetables to one side of the pan and add the seasoned chicken, spreading it out for contact with the pan to develop color, frying for 1-2 minutes without touching.

Mix everything with a spatula once the chicken has color, and fry the other side for another minute until cooked through.

Add the minced garlic and mix for about 20 seconds without burning it, then remove the pan from heat.

Squeeze lime juice over the mixture and top with fresh cilantro, stirring to combine.

Heat both tortillas in a pan for 30 seconds on each side or use the microwave.

Serve the chicken and vegetable mixture with the dipping sauce and tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary