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fajita chicken and veggies

Fajita Chicken and Veggies

This super flavorful fajita chicken and veggies is amazing fresh, for dinner... but also perfect for meal prep! Throw it in a bowl with greens or grains, or pack some tortillas.  So tasty and so healthy!
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5 from 1 vote
Author Lillie
Course chicken
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings 7 -8
Calories 196 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

For the Chicken (100 g= 0.7c/2.4f/34.7p)

  • 1 tbs olive oil 15 g
  • Juice from 2 limes 60 g
  • 5 cloves of garlic minced (or frozen Dorot cubes)
  • 2 tsp onion powder
  • 1.5 tsp cumin
  • 1.5 tsp chili powder
  • 1.5 tsp garlic powder
  • 1.5 tsp kosher salt
  • 2.5 lb chicken tenderloins trimmed of yucky stuff, and chopped into 1.5 inch chunks or strips (1150 g)

For the Veggies (60 g cooked= 5.7c/0f/0.8p)

  • 2 bell peppers sliced thinly (275 g)
  • 1 onion halved then sliced thinly (290 g)
  • Big pinch of kosher salt

Instructions

  • Combine all marinade ingredients in a bowl and pour over chopped chicken in a large ziplock.  Store in refrigerator for at least an hour, or over-night.  Try to remember to pull out about 30 minutes before you cook (ideally) to bring to room temp.
  • Preheat large skillet over medium-high heat. Spray with cooking spray and add veggies. Sprinkle with kosher salt and cook, stirring just occasionally, for about five minutes until tender.  Remove from pan and set aside.
  • Heat that same pan to medium-high heat again, spray, and add about half the chicken (depending on the size of your pan) in a single layer to brown. Don't crowd the pan or the chicken will steam instead of brown.  Let it sit, unmoved, on the hot surface for about 2-3 minutes before flipping to the other side and repeating. Cook about 5 minutes total.  Do not stir or cover.  Remove chicken from pan and set aside. Repeat in batches until it's all cooked!
  • When it's done I like to pile all of the chicken and veggies back in the same pan for serving.  Serve with tortillas and fajita toppings, or atop rice bowls or salads!

Notes

If you want to log this recipe, search MFP for "Lillie Eats and Tells Fajita Chicken" and "Lillie Eats and Tells Fajita Veggies".  They're entered in separately so you've got more control!

Nutrition

Serving: 100g chicken and 60 g veggiesCalories: 196kcalCarbohydrates: 6.4gProtein: 35.5gFat: 2.6gSaturated Fat: 0.3gSodium: 79.6mgFiber: 1.4gSugar: 3.1g
Keywords bell peppers, chicken, easy fajita chicken and veggies, fajitas, mexican, onions, veggies

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