About recipe

We’re excited to bring you a healthier twist on a classic favorite: Chicken Fajitas! Not only is this dish bursting with flavor, but it’s also packed with nutrition. A great way to increase fiber intake is by opting for whole wheat or stone-ground corn tortillas, which we’ve included in this recipe for a wholesome twist.

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Ingredients (serves 4)

• 1 teaspoon chile powder
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 tablespoon cornstarch
• ¼ cup water
• 4 tablespoons extra-virgin olive oil, divided
• 2 whole skinless, boneless chicken breasts (about 1.5 pounds total), cut into thin strips*
• 1 green bell pepper, cored, seeded, and cut into thin strips
• 1 medium onion, thinly sliced
• 2 tablespoons fresh lime juice
• 8 6-inch whole wheat flour tortillas or pitas (or corn tortillas for a gluten-free option), warmed

Preparation

1. In a large resealable plastic bag, combine chile powder with salt, cumin, onion powder, garlic powder, cornstarch, water, and 2 tablespoons of oil.
2. Add chicken, bell pepper, and onion to the bag. Seal bag and knead gently to coat; refrigerate for 15 minutes.
3. Heat the remaining 2 tablespoons of oil in a large cast iron or nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until vegetables are crisp-tender and chicken is cooked through about 8 minutes.
4. Remove from heat and stir in lime juice.
5. Transfer chicken and vegetables to a large bowl and serve with warmed tortillas, lettuce, cheese, salsa, and sour cream (if desired).