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Chicken and Veggie Fajitas

Chicken and Veggie Fajitas

This delicious restaurant favorite is easy to make at home! This version is healthy and packed with a rainbow of vegetables.

Chicken and Veggie Fajitas

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By: Team Beachbody
4 servings, 2 fajitas each
Prep Time
15 min.
Cook Time
7 min.


  • 1 tsp. chili powder
  • 1 dash sea salt
  • ½ tsp. ground cumin
  • ½ tsp. garlic powder
  • 2 tsp. olive oil, divided use
  • 4 (4-oz.) raw chicken breasts, boneless, skinless, cut into ½-inch strips
  • ½ medium green bell pepper, cut into thin strips
  • ½ medium red bell pepper, cut into thin strips
  • ½ medium yellow bell pepper, cut into thin strips
  • ½ medium red onion, thinly sliced
  • 1 yellow (or orange) carrot, sliced thin
  • 1 tbsp. fresh lime juice
  • 8 (6-inch) whole wheat (or corn) tortillas, warm
  • ½ cup fresh tomato salsa (pico de gallo)
  • Lime wedges (for garnish; optional)


Here are your instructions:

  1. Combine chili powder, salt, cumin, garlic powder, and 1 tsp. oil in large re-sealable plastic bag.

  2. Add chicken; mix gently to coat. Refrigerate for 30 minutes.

  3. Heat remaining 1 tsp .oil in large nonstick skillet over medium-high heat. Empty contents of bag into skillet; cook, stirring frequently, for 2 to 3 minutes.

  4. Add bell peppers, onion, and carrot; cook, stirring frequently, for 3 to 4 minutes, or until chicken is cooked through and vegetables are tender-crisp. Remove from heat.

  5. Add lime juice; mix well.

  6. Top each tortilla evenly with chicken mixture and salsa; garnish with lime wedges if desired.

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