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Easy Chicken Fajitas

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Easy Chicken Fajitas

Course: Dinner
Keyword: chicken, dairy-free, gluten-free, one pan
Calorie: 300-400, Under 400
Protein: 21-30g, Over 20g, Over 25g
Servings: 4
Calories: 359kcal


  • 2 tbsps Avocado Oil
  • 14 ozs Chicken Breast (sliced into strips)
  • 1 tbsp Chili Powder
  • 1 1/2 tsps Cumin
  • 1/2 tsp Sea Salt
  • 1 Green Bell Pepper (sliced)
  • 1 Yellow Bell Pepper (sliced)
  • 1 Yellow Onion (sliced)
  • 8 Corn Tortillas


  • Heat oil in a frying pan or skillet over medium-high heat. Add chicken, chili powder, cumin and salt. Stir to combine. Let chicken cook for 8 to 10 minutes or until cooked through. Remove from pan and set aside.
  • To the same pan, add peppers and onions. Stir to coat. Cook for 5 minutes or until peppers are tender.
  • Divide chicken and peppers between tortillas. Enjoy!


  • Optional Toppings

    Salsa, guacamole, shredded cheese, sour cream, cilantro and/or hot sauce.
  • Vegetarian Option

    Use sliced mushrooms instead of chicken.
  • Grain-Free

    Use lettuce wraps instead of corn tortillas.
  • No Chicken Breast

    Use boneless, skinless chicken thighs, ground meat or sliced steak instead.
  • Leftovers

    Store chicken and peppers in an airtight container in the fridge for up to three days. Reheat, then serve with tortillas.
  • Serving Size

    One serving is equal to two fajitas.


Serving: 4g | Calories: 359kcal | Carbohydrates: 36g | Protein: 26g | Fat: 11g | Cholesterol: 72mg | Sodium: 401mg | Fiber: 4g | Sugar: 3g | Vitamin A: 836IU | Vitamin C: 109mg | Calcium: 237mg | Iron: 3mg

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