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Chicken Fajitas

There’s nothing quite as easy, filling, and satisfying as fajitas.  This recipe can be made on the stovetop, oven, or crockpot.  Fajitas are naturally low carb when you skip the tortillas, rice, and beans.  This recipe is really a dream come true.

When you’re a macro counter, every day is a great day for Mexican.  No need to wait until Taco Tuesday.  Get after fajitas all day any day you please.  It’s an easy option for eating out but also a cheap meal to make at home.

This recipe is my favorite because you can make it any which way you please.

Don’t want to turn on the oven and heat up your kitchen?  Great!  Go with the skillet or crockpot option.
Don’t feel like cooking when you get home?  No worries.  Make it in the crockpot.
In a hurry and want dinner on the table in 20 mins?  That works too.  Make it on the stove top.

Whichever way you make it, you’re going to be so pleased with the taste and macros of this recipe!

Recipe

Chicken Fajitas
Rate this recipe
5 ratings

entree

Yield: 6

Serving Size: 1/6 of the recipe

Calories per serving: 362

Fat per serving: 8

Carbs per serving: 9

Protein per serving: 60

Chicken Fajitas

Ingredients

  • 2.5lb boneless, skinless chicken breasts
  • 150g or one medium onion, diced
  • 300g or two medium bell pepper, any color, diced
  • 10g or three cloves of garlic, minced (prepared is fine)
  • 114.5 oz can diced tomatoes with green chiles (no salt added, if possible)
  • 1tbsp chili powder
  • 2tsp ground cumin
  • 1tsp paprika (smoked, if you can find it)
  • 3/4tsp pepper
  • 1-2tbsp or juice of one lime
  • 2 cubes or one bunch fresh/frozen cilantro (I use Pop & Cook from Walmart's frozen section)
  • Salt & pepper, to taste

Instructions

  1. CROCKPOT:
  2. Dice vegetables.
  3. Slice trimmed chicken breasts into thin strips.
  4. Add everything to crockpot.
  5. Stir to mix.
  6. Cook on low for 6-8 hours or low for 3-4 hours until chicken is cooked through (juices run clear) and veggies are tender.
  7. STOVETOP:
  8. Dice vegetables.
  9. Slice trimmed chicken breast into thin strips.
  10. Add tomatoes and chicken to skillet (if it sticks, add olive oil or coconut oil sparingly: it's not included in macros).
  11. Cook over medium.
  12. After 5 minutes, add everything else.
  13. Cook until chicken is cooked through (juices run clear) and veggies are tender.
  14. OVEN:
  15. Preheat oven to 425.
  16. Dice vegetables.
  17. Slice trimmed chicken breast into thin strips.
  18. Grease (or line with foil) a large sheet pan (13x18 or use two smaller ones).
  19. Add all veggies and chicken to the pan.
  20. Toss to mix.
  21. If using frozen cilantro, break it up and sprinkle on top of veggies and chicken. If using fresh, chop it and add to veggies and chicken.
  22. Sprinkle seasonings and lime juice on top.
  23. Toss to mix. Drizzle with olive oil and toss to coat (add to macronumbers; it isn't included).
  24. Bake uncovered for 30 mins, stirring halfway through.
  25. Serve with your favorite fajita toppings (except tortillas lol). I use shredded cheese, guacamole, and plain greek yogurt as a sour cream substitute.

Notes

Modifications:

Dairy Free:  Yep.  Skip cheese and sour cream toppings.

Gluten Free:  Absolutely.  Keep an eye on your seasonings but you should be good.

Vegetarian:  You could easily skip the chicken and have great fajita veggies.

https://getmacroed.com/chicken-fajitas/

 

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All the best,

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