Low Sodium Fajita Chicken

Bring bold Tex-Mex flavors to your table with this Low Sodium Fajita Chicken recipe, a heart-healthy twist on a classic favorite. Tender strips of marinated chicken, infused with a citrusy blend of cumin, paprika, and garlic powder, are paired with a vibrant medley of red, green, and yellow bell peppers alongside caramelized onions. This one-skillet meal keeps it simple and flavorful without relying on excess salt, making it perfect for anyone watching their sodium intake. Served on warm corn tortillas and topped with fresh cilantro, this quick and easy recipe is ready in under 40 minutes, making it an ideal weeknight dinner the whole family will love.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 Red bell pepper, sliced
• 1 Green bell pepper, sliced
• 1 Yellow bell pepper, sliced
• 1 Large onion, sliced
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Chili powder
• 0.5 teaspoon Black pepper
• 2 Limes, juiced
• 8 Corn tortillas
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

Start by slicing the chicken breasts into thin strips and set aside.

Step 2

In a large mixing bowl, combine the olive oil, garlic powder, onion powder, ground cumin, paprika, chili powder, black pepper, and the juice of two limes to create the marinade.

Step 3

Add the chicken strips to the marinade, ensuring they are well coated. Let it marinate for at least 10 minutes while you prepare the vegetables.

Step 4

Slice the red, green, and yellow bell peppers, as well as the onion, into thin strips.

Step 5

Heat a large skillet over medium-high heat. Add a tablespoon of olive oil, then add the marinated chicken strips to the skillet.

Step 6

Cook the chicken for 5-7 minutes, stirring occasionally, until cooked through and slightly charred.

Step 7

Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell peppers and onion.

Step 8

Sauté the vegetables for about 5-7 minutes, or until they are tender and slightly charred.

Step 9

Return the chicken to the skillet with the vegetables and toss together to ensure everything is well combined and heated through.

Step 10

Warm the corn tortillas in a separate skillet or microwave.

Step 11

Serve the chicken and vegetable mixture on the warm corn tortillas.

Step 12

Garnish with freshly chopped cilantro and an additional squeeze of lime juice if desired.

Nutrition Facts

Serving size	(1451.3g)

Amount per serving	% Daily Value*
Calories	2079.4

Total Fat 58.1g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 498.9mg	0%
Total Carbohydrate 220.3g	0%
Dietary Fiber 37.9g	0%
Total Sugars 21.2g
Protein 171.2g	0%

Vitamin D 4.5IU	0%
Calcium 396.7mg	0%
Iron 14.7mg	0%
Potassium 2875.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.0%

Protein: 32.8%

Carbs: 42.2%