Southwestern Chicken Fajitas

Armen Hareyan's picture

Chicken Fajitas

This chicken fajitas recipe yields 4 servings and the start to finish time takes 20 minutes.

  • 1⁄4 cup lime juice

  • 2 cloves garlic, peeled and minced

  • 1 teaspoon coriander

  • 1 teaspoon cumin

  • 1⁄4 teaspoon red pepper flakes

  • 3⁄4 pound boneless, skinless chicken breast, cut into 11⁄2 x 1-inch strips

Olive oil spray

  • 1 medium onion, sliced lengthwise


  • 1 large green bell pepper (or mixture of red and green peppers), cut into strips

  • 1⁄2 cup grated reduced-fat cheddar cheese

  • 1⁄2 cup salsa

  • 8 romaine lettuce leaves

In a large glass or porcelain bowl combine the lime juice, garlic, coriander, cumin, and red pepper flakes.Mix well and add the chicken strips, stir, cover, and refrigerate for at least 1 hour.

Heat a large nonstick skillet over medium-high heat. Spray with olive oil. Add the chicken to the skillet and cook, stirring frequently, for 3 to 4 minutes, or until done. Remove from the skillet. Add the onion and green bell pepper to the skillet and cook, stirring often, until crisp-tender, about 5 minutes. Return the chicken to the pan and cook for 1 to 2 minutes, or until heated through.

Spoon the chicken mixture onto lettuce leaves. Top with cheese, salsa, and guacamole (recipe on next page).

Per serving: calories 164, protein 24 g, carbohydrates 9 g, fiber 2 g, fat 4 g (monounsaturated 1 g, polyunsaturated 1 g, saturated 1 g), sodium 267 mg.

This Chicken Fajitas recipe is reprinted with permission from the book The Whitaker Wellness: Weight Loss Program, written by Dr Julian Whitaker. ISBN 1-4016-0297-5