RecipeChicken Fajitas with Avocado
- Calories: 330
- Protein: 28 g
- Total Fat: 10 g
- Unsaturated Fat: 8.5 g
- Saturated Fat: 1.5 g
- Cholesterol: 73 mg
- Total Carbohydrate: 34 g
- Dietary Fiber: 8 g
- Total Sugar: 2 g
- Natural Sugar:
- Added Sugar:
- Sodium: 300 mg
Chicken fajitas are always a crowd-pleaser. This recipe combines flavorful veggies and spices with lean protein and heart-healthy avocado so you can enjoy a satisfying meal that’s gentle on your digestive system.
- Prep time
- Total Time
- • 8 corn tortillas
- • 1 large yellow bell pepper, sliced thin
- • 1 large yellow onion, sliced thin
- • 1 pound chicken breast, sliced thin
- • 6 cloves garlic, minced
- • 1 jalapeño, minced
- • 2 teaspoons cumin
- • ½ bunch cilantro, washed, minced
- • ½ cup cherry tomatoes, halved
- • 4 scallions, sliced thin
- • ¼ teaspoon kosher salt or coarse sea salt
- • Pinch black pepper
- • 1 avocado, sliced
- • 1 lime, cut into quarters
Preheat the oven to 325˚ to warm tortillas. Lay them out on a sheet pan and set aside. (You can skip this step if you like, or simply microwave them just before assembling.)
Liberally coat wide skillet with nonstick oil spray and warm over medium-high heat. Add pepper and onion and sauté, stirring frequently, until brown (about 5 minutes).
Add chicken, garlic, jalapeño and cumin and salt and stir. Sauté until the chicken is cooked through, about 5 minutes.
Turn off the heat and add cilantro, cherry tomatoes, scallions, salt and pepper and cover the pan. Put tortillas in the oven for 2 to 3 minutes, or microwave for 10 seconds to get them warm and flexible.
To assemble: Place 2 tortillas on each plate. Add a scoop of chicken-pepper mixture in the middle of each. Top with a few slices of avocado and a squirt of lime juice. Roll them up and enjoy!
A serving is 2 fajitas
Try my Slow Cooker Chicken Enchiladas.
