Who says you always have to eat fajitas in a flour tortilla? Yes, I know it is delicious. Aren’t all carbs? But having your fajita straight out of the skillet is a highly underestimated option.
Not only are you saving calories, carbs, fat, and sugar grams, but you can really enjoy the wonderfully bold flavors of the chicken this way. And you can go crazy on the toppings without worrying about it dripping out all over you.
I will often make this chicken fajita skillet, and then use the meat on top of salads, rice, beans, or just as is with some of my favorite fajita toppings. Just remember to add in the Smart Points for any extras you may add, like guacamole, sour cream, or cheese.
Any way you serve it, this tasty recipe will clearly makes its point – that you don’t always need a tortilla to rock a fajita. Enjoy!
- 1 lb boneless skinless chicken breast (sliced into thin strips)
- 1 tbsp olive oil
- 1 yellow onion (thinly sliced)
- 3 cloves of garlic (minced)
- 1 large red bell pepper (sliced)
- 1 large green pepper (sliced)
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1/2 tsp chill powder
- 1 tsp paprika
- 1/4 cup cilantro (chopped)
- Juice of 1 lime
- Salt and pepper to taste
- In a large bowl toss chicken with lime juice and seasonings. Cover and refrigerate overnight.
- Heat half of the oil in a large skillet over medium high heat.
- Sauté the garlic, onion, and bell peppers until crisp-tender. Remove from pan and set aside.
- Return skillet to heat, and add in remaining oil once pan is hot. Remove chicken from marinade and cook in skillet for about 5-6 minutes, or until it’s no longer pink inside. Toss with cilantro, and serve.
Entire recipe makes 4 servings
Serving size is 1/4th of pan (about 1 3/4 cups)
Each serving = 1 Point*
*based only on ingredients that have an SP Freestyle value