I feel like everyone should have a staple fajita chicken and veggie recipe in their rotation. It’s just pretty much the tastiest way to prep chicken in my opinion. Already chopped small, the marinade gets to soak in ALL OVER. And then with a good hot pan, you get so many good browned edges! I could hover over this pan and pop these little nuggets in my mouth ’til there’s nothing left for dinner and I’ve eaten the protein goal of a 250 pound line backer. So good.
And there’s nothing simpler than some sautéed bell peppers and onions… they need ZERO oil to still be amazing. Just a good pinch of coarse salt and a few minutes in the pan with a little cooking spray and you’ve got such a FLAVOR MAKER for all of your meals! I love having these on hand to add to salads, rice bowls, paninis, crunch wraps (DUH), tacos ETC…. But usually they get used up as quickly as this chicken.
What you’ll need – nothing fancy
- Chicken- I prefer tenderloins and always stock the frozen bag from Costco. I just throw then in a big bowl covered in cold water to thaw a few hours before I’ll need to trim em!
- A couple of fresh limes
- Just a tiny bit of olive oil
- Garlic – still always always using the frozen Dorot cubes over here. Easiest way to get the taste of fresh.
- Some basic spices!
- A couple of bell peppers
- An onion
Feel free to use whatever color of bell peppers you have… and even red onion if you like… I just use what I have but usually prefer my bell peppers to be anything but green. Just a preference thing!
How to prepare your fajita chicken and veggies
- Whisk together your quick marinade ingredients and throw it over some trimmed and chopped thawed chicken in a big ziplock!
- Slice your veggies thin. Put that in a bag too if you’re doing this hours or a day ahead! Easy prep.
- When ready to cook, heat a pan to medium high and cook veggies, set aside. Then meat in batches till done! Careful not to crowd the pan so you can get some tasty (and pretty) color. So easy!
Where to use your fajita chicken and veggies
- Most obviously, in fajitas! My family loves to pile flour tortillas with chicken, veggies, cheese, guac, pico or tomatoes, and sour cream… always some fresh cilantro and lime. Sometimes lettuce.
- A salad! Like this beauty. All the good stuff atop a bowl of greens. This time I made a homemade and SUPER light honey chipotle vinaigrette that I still have to perfect and post, but this lightened up cilantro lime ranch would be amazing! Or my favorite chipotle cream thinned out with some vinegar or lime juice! Or your favorite bottled dressing. Or even just plenty of fresh squeezed lime and extra veggies!
- On a rice bowl– ok fine that’s the same as salad just swap greens for grains and rub it in that you have plenty of carbs to use up that day. #jelly. If you don’t, also great on a bowl of cauliflower rice! Better than Chipotle because zero concern for any weird questionable chicken bites. YESSSS.
- In a crunch wrap! I’ve got a fajita version coming in my new crunch wrap cookbook! But in the mean time, stuff your chicken, veggies, and all the fixings inside a Cut Da Carb flatbread, (Use code Lillie10 on your first purchase of 24 to save a little), Joseph’s lavash, (affiliate link), or even a giant tortilla if you’re into that! Do the crunch wrap magic on it (you can find details over here on my staple, every day turkey version!)… you won’t regret it.
- Tostadas… here’s my favorite carnitas tostadas. But use fajita chicken and veggies instead!
ALSO– it’s the perfect thing to pack to go! Great warm or room temp… build a salad or bowl in your cute meal prep containers and everyone at work will be so JEALOUS. xo
Fajita Chicken and Veggies
For the Chicken (100 g= 0.7c/2.4f/34.7p)
- 1 tbs olive oil 15 g
- Juice from 2 limes 60 g
- 5 cloves of garlic minced (or frozen Dorot cubes)
- 2 tsp onion powder
- 1.5 tsp cumin
- 1.5 tsp chili powder
- 1.5 tsp garlic powder
- 1.5 tsp kosher salt
- 2.5 lb chicken tenderloins trimmed of yucky stuff, and chopped into 1.5 inch chunks or strips (1150 g)
For the Veggies (60 g cooked= 5.7c/0f/0.8p)
- 2 bell peppers sliced thinly (275 g)
- 1 onion halved then sliced thinly (290 g)
- Big pinch of kosher salt
- Combine all marinade ingredients in a bowl and pour over chopped chicken in a large ziplock. Store in refrigerator for at least an hour, or over-night. Try to remember to pull out about 30 minutes before you cook (ideally) to bring to room temp.
- Preheat large skillet over medium-high heat. Spray with cooking spray and add veggies. Sprinkle with kosher salt and cook, stirring just occasionally, for about five minutes until tender. Remove from pan and set aside.
- Heat that same pan to medium-high heat again, spray, and add about half the chicken (depending on the size of your pan) in a single layer to brown. Don’t crowd the pan or the chicken will steam instead of brown. Let it sit, unmoved, on the hot surface for about 2-3 minutes before flipping to the other side and repeating. Cook about 5 minutes total. Do not stir or cover. Remove chicken from pan and set aside. Repeat in batches until it’s all cooked!
- When it’s done I like to pile all of the chicken and veggies back in the same pan for serving. Serve with tortillas and fajita toppings, or atop rice bowls or salads!
If you’d like a collection of my favorite macro-friendly recipes with you in your own kitchen, check my cookbook! It’s designed to make meal prep a breeze… organized by bulk-prepped proteins followed by a number of delicious meals to use it in all week. The macros are all calculated and already in the My Fitness Pal database to make tracking so much easier!