Light Chicken Fajita Skillet
Nutrition per serving
Ingredients
- 400g chicken breast, cut into strips
- 2 bell peppers (red + yellow), sliced
- 1 red onion, sliced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 lime, cut into wedges
- 4 small whole-wheat tortillas, warmed
- 60g light sour cream, to serve
- Fresh cilantro, chopped
- Salt and black pepper, to taste
Instructions
Toss the chicken strips with the olive oil, smoked paprika, cumin, garlic powder, chili powder, salt and pepper.
Heat a large skillet over high heat and sear the chicken for 5-6 minutes until charred at the edges and cooked through; set aside.
In the same skillet, cook the peppers and onion for 4-5 minutes until tender with a slight bite.
Return the chicken to the skillet and toss everything together for 1 minute.
Squeeze half the lime over the skillet and scatter with cilantro.
Serve sizzling from the pan with warm tortillas, light sour cream and the remaining lime wedges.
Restaurant fajitas are a sizzle show built on oil. This version keeps the drama — the screaming-hot skillet, the charred peppers, the lime — and drops the grease. Chicken strips get a smoky spice rub and a hard sear, then bell peppers and red onion go in until tender-crisp. Everything finishes with fresh lime juice and cilantro, served straight from the pan with warm whole-wheat tortillas. It is a proper Friday-night dinner: 45 grams of protein, real color, and zero heaviness.
