Some evenings, after a long day, the last thing I want to do is wrestle with complicated dinners. That’s when these low calorie chicken fajitas come in handy. The sizzle of the chicken hitting the hot skillet, the aroma of smoked paprika mingling with the sweetness of peppers and onions—it’s like a mini escape straight from my kitchen. I remember once trying to multitask making this recipe while helping my kid with homework, and honestly, I almost burned the tortillas because I was distracted. But that little chaos made the meal feel even more like home.

There’s something satisfying about folding those warm whole wheat tortillas around juicy chicken and vibrant veggies. The fresh squeeze of lime over the top cuts through the richness just right, and the cilantro adds that fresh, unexpected pop. It’s colorful, it’s flavorful, and most importantly, it feels like a treat without the guilt.

The recipe is quick—about 30 minutes from start to finish—so it fits right into hectic weeknights.
It’s packed with protein and fresh vegetables, making it both filling and light.
The spice blend is balanced, but you can tweak it if you like a little more heat or smokiness.
It’s simple—and that’s kind of the point. No fuss, just straightforward, tasty food.

If you’re watching calories but still want a meal that feels indulgent, these fajitas strike that balance well. They’re easy enough to make without a lot of kitchen gear, and leftovers reheat nicely for a quick lunch the next day.

Low Calorie Chicken Fajitas

Print Recipe

A healthy and flavorful low calorie chicken fajitas recipe featuring tender grilled chicken breast with sautéed bell peppers and onions, served with warm whole wheat tortillas.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

1 pound boneless skinless chicken breast, thinly sliced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
4 whole wheat tortillas (8-inch)
1 lime, cut into wedges
2 tablespoons fresh cilantro, chopped

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Instructions

In a medium bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Add the thinly sliced chicken breast to the bowl and toss to coat evenly with the spice mixture.
Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat.
Add the seasoned chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from the skillet and set aside.
Add the remaining 1/2 tablespoon olive oil to the same skillet.
Add the sliced bell peppers and onion to the skillet and sauté for 5-7 minutes until the vegetables are tender but still slightly crisp.
Return the cooked chicken to the skillet with the vegetables and stir to combine. Cook for an additional 1-2 minutes to heat through.
Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds.
Divide the chicken and vegetable mixture evenly among the tortillas.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Cooking these fajitas doesn’t require anything fancy—just a good skillet and a bit of patience while the flavors develop. I usually warm the tortillas in a dry pan to get them slightly toasted, which adds a nice texture. For serving, a simple side salad or some black beans complements the dish nicely, though I’ve also enjoyed it with a scoop of guacamole when I felt like splurging.

Sometimes, I swap the chicken for shrimp or even tofu if I’m feeling adventurous, but I haven’t tested all these variations thoroughly. The balance of spices might shift, but the core idea works well across proteins. One time, I added a pinch of cinnamon to the spice mix—unexpected, but it gave a subtle warmth that I liked.

FAQ

Can I use other types of tortillas? Absolutely. Flour, corn, or even lettuce wraps can work, depending on your preference.

How spicy is this recipe? It’s mildly spiced unless you add more chili powder or fresh chilies. You can always adjust to taste.

Can I make it ahead of time? Yes, the chicken and veggies keep well refrigerated for a couple of days and reheat quickly.

Ready to roll up your sleeves and savor some vibrant, guilt-conscious fajitas? Give this recipe a try and see how easy healthy eating can be.