Everyone needs a good chicken fajita recipe that they can pull out on a whim. These ones are surprisingly easy to make. Two basic steps and dinner is served! Marinate for 15 minutes, grill, and eat.

Today’s recipe is a super easy chicken fajita recipe that you can add into your meal plan on a night when you know you are busy and you don’t want to think very hard about dinner. Save it for a Mexican Monday, a Taco Tuesday, a Whopping Wonderful Wednesday… any day of the week really!

These chicken fajitas are perfect for any day of the week!

The difference between using the grill pan, a George Foreman grill, or a Skillet.

If you have been following the MPM blog lately you know that we are smack dab in the middle of a giant 12 day giveaway series. One of our recent giveaways was for a 9-serving George Foreman grill! In preparation for the giveaway post I started listing off the kinds of foods you can cook on a George Foreman grill. As I looked at my list I was reminded of how easy chicken fajitas are to make and I just couldn’t stop myself.

I knew I had to get my easy chicken fajita recipe on here.

Prior to having my big 9-serving George Foreman grill I would have used my grill pan. The difference between the two, when it came to this recipe, is where the juices go.

The George Foreman is intentionally created to be on a slight slant so that the juices can run down into a little tray. Whereas, the grill pan is flat, so the juices have nowhere to go, so they sit in the bottom of the pan.

What to do if you don’t have a big honking George Foreman grill.

If you are using a skillet or a regular grill pan, no problem… you just may need to drain the liquid is all. If you notice that the chicken and vegetables appear to be steaming and not grilling, simply drain the liquid from the pan, turn the heat up a little bit more and cook everything for a couple of extra minutes. This should get the chicken and vegetables lightly browned on the outside.

Grill in 2 (or more) batches.

You can marinade all of the ingredients together, but when it comes time to grill the chicken and vegetables, I recommend doing it in two batches.

Overcrowding a grill pan or a skillet does not make the food cook quicker; It just makes the cooking inconsistent. Inconsistent cooking complicates things when you are trying to figure out if the food is fully cooked or not. If your pan is small, you may even choose to cook it in 3 batches. That’s fine. Make what you have work for you.

Trust me… I know what I am talking about. I know, because I started by trying to cram everyone on my George Foreman and it didn’t work out quite like I had hoped. 🙂

Come on chicken! Squeeze in there! You can do it! 🙂

Sour cream.

If you include 2 tablespoons light sour cream on each chicken fajita they will be 3 WW FreeStyle SP each. If you choose to leave it off, you will shave off one point, so one chicken fajita without sour cream will just be 2 WW FreeStyle SP.

Cheese.

I chose not to include cheese in this recipe, because I eat mine without cheese, but you could certainly sprinkle on a little shredded cheese while the chicken and vegetables are still warm.

Okay, that’s it. Are you ready to make a simple (and super yummy) dinner? Perfect!

Here is what you need:

1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 pound boneless, skinless chicken breasts, cut into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1 onion, sliced into strips
6 Olé Xtreme Wellness High Fiber Low Carb 8 inch Wraps or other 1 WW SP tortillas
1/2 cup light sour cream, optional

Here is what you do:

Mix the first 6 ingredients in a large zip-close bag.

Add chicken, pepper strips, and onions to the marinade in the bag. Seal and mix ingredients together until all of the chicken and vegetables are coated with the marinade.

Refrigerate 15 minutes.

Spray a grill pan with cooking spray and heat to medium-high heat. Transfer 1/2 of the contents from the bag onto the grill pan, as to not overcrowd the grill pan. Grill 8-10 minutes, or until chicken is fully cooked, vegetables are crisp-tender, and there are visible grill marks. Drain the liquid from the grill pan and repeat with the other 1/2 of the contents in the bag.

(If you don’t have a grill pan, use a skillet and drain the liquid once the food is cooked. Then allow it to cook a little longer in the skillet at medium-high heat so the chicken and vegetables can lightly brown in the pan.)

Scoop 2/3 cup chicken/vegetable mix onto each tortilla. If desired, scoop 2 tablespoons sour cream on top of each and serve.

Makes 6 chicken fajitas.
One fajita with sour cream is 4 Green, 3 Blue, and 3 Purple points.
One fajita without sour cream is 3 Green, 2 Blue, and 2 Purple points.

.

Print Recipe

3.50 from 2 votes

Easy Chicken Fajitas

One fajita with sour cream is 4 Green, 3 Blue, and 3 Purple points.

One fajita without sour cream is 3 Green, 2 Blue, and 2 Purple points.

Makes: 6 chicken fajitas

Calories: 233

Author: Alisha Hughes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 pound boneless skinless chicken breasts, cut into strips
• 1 red bell pepper, seeded and sliced into strips
• 1 yellow bell pepper, seeded and sliced into strips
• 1 green bell pepper, seeded and sliced into strips
• 1 onion, sliced into strips
• 6 Olé Xtreme Wellness High Fiber Low Carb 8 inch Wraps or other 1 WW SP tortillas
• 1/2 cup light sour cream, optional

Instructions

• Mix the first 6 ingredients in a large zip-close bag.
• Add chicken, pepper strips, and onions to the marinade in the bag. Seal and mix ingredients together until all of the chicken and vegetables are coated with the marinade.
• Refrigerate 15 minutes.
• Spray a grill pan with cooking spray and heat to medium-high heat. Transfer 1/2 of the contents from the bag onto the grill pan, as to not overcrowd the grill pan. Grill 8-10 minutes, or until chicken is fully cooked, vegetables are crisp-tender, and there are visible grill marks. Drain the liquid from the grill pan and repeat with the other 1/2 of the contents in the bag.
• (If you don't have a grill pan, use a skillet and drain the liquid once the food is cooked. Then allow it to cook a little longer in the skillet at medium-high heat so the chicken and vegetables can lightly brown in the pan.)
• Scoop 2/3 cup chicken/vegetable mix onto each tortilla. If desired, scoop 2 tablespoons sour cream on top of each and serve.