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Ingredients
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 tablespoons olive oil
• 1 lime, juiced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 4-6 small whole wheat or corn tortillas
• 1/4 cup fresh cilantro, chopped
• Additional lime wedges for serving
• Optional toppings: avocado slices, Greek yogurt/sour cream, salsa, shredded cheese
- Preheat your grill pan or skillet over medium-high heat.
- In a large bowl, combine the sliced chicken breasts, red, yellow, and green bell pepper slices, and sliced onion.
- To the same bowl, add olive oil, lime juice, minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Toss everything to coat evenly.
- Season the chicken and vegetable mixture with salt and black pepper to your liking, and toss again to distribute the seasoning.
- Once the grill pan is hot, add the seasoned chicken and vegetable mixture. Cook for about 6-8 minutes, stirring occasionally, until the chicken is thoroughly cooked and the vegetables are tender-crisp.
- While the chicken and vegetables are cooking, warm the tortillas in a separate pan over low heat or wrap them in foil and gently heat them in the oven.
- Place the cooked chicken and vegetable mixture onto the warm tortillas.
- Garnish the fajitas with fresh chopped cilantro.
- Serve immediately with additional lime wedges and optional toppings such as avocado slices, Greek yogurt or sour cream, salsa, and shredded cheese.
Q1: Can I make these Healthy Mexican Chicken Fajitas if I don't have a grill pan?
A1: Absolutely! If you don't have a grill pan, you can cook the fajitas in a regular skillet over medium-high heat. Ensure the skillet is well-heated, and you may need to add a little extra cooking time to achieve the desired tenderness and char on the vegetables and chicken.
Q2: Is there a way to make this recipe vegetarian?
A2: Yes, you can make a vegetarian version of these fajitas by substituting the chicken with a plant-based protein, such as tofu, tempeh, or textured vegetable protein (TVP). Make sure to press and drain (if using tofu), marinate and cook your substitute the same way as described for the chicken to ensure it's flavorful and well-integrated with the other fajita ingredients.
Q3: I'm trying to cut down on carbs. Can I enjoy these fajitas without the tortillas?
A3: Certainly! For a lower-carb option, you can serve the chicken and vegetable mixture over a bed of greens like romaine or iceberg lettuce, creating a fajita salad. Alternatively, you can use lettuce leaves as a wrap in place of tortillas or simply enjoy the fajita filling on its own with the optional toppings.
