This recipe is inspired by official Weight Watchers chicken fajita recipes and focuses on lean chicken breast, plenty of vegetables, fresh salsa, and whole-wheat tortillas.
Servings
4 servings
Prep Time
Prep: 20 minutes
Marinate: 1 hour
Cook: 15 minutes
Ingredients
For the Chicken Marinade
450 g (1 lb) boneless skinless chicken breast, sliced into thin strips
2 tbsp fresh lime juice
1 large garlic clove, minced
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp crushed red pepper flakes (optional)
½ tsp salt
¼ tsp black pepper
For the Fajita Vegetables
1 medium red onion, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 tsp olive oil or canola oil
Fresh Pico-Style Salsa
2 cups cherry tomatoes, finely chopped
2 green onions, finely sliced
1 small jalapeño, seeded and minced (optional)
2 tbsp fresh lime juice
¼ tsp salt
¼ tsp black pepper
To Serve
4 medium whole-wheat tortillas
Fresh cilantro, chopped
Lime wedges
Optional Light Toppings
Fat-free Greek yogurt instead of sour cream
Fresh salsa
Lettuce
Sliced avocado (adds healthy fats but increases calories)
Step 1: Marinate the Chicken
In a large bowl combine:
Lime juice
Garlic
Chili powder
Cumin
Paprika
Red pepper flakes
Salt
Black pepper
Add chicken strips and toss thoroughly until coated.
Cover and refrigerate for at least 1 hour (up to 4 hours for more flavor).
Step 2: Prepare the Fresh Salsa
Mix together:
Tomatoes
Green onions
Jalapeño
Lime juice
Salt
Black pepper
Let sit while you cook the fajitas. This allows the flavors to blend naturally.
Step 3: Cook the Vegetables
Heat a large non-stick skillet over medium-high heat.
Add:
1 tsp oil
Onion
Bell peppers
Cook for 5–7 minutes, stirring frequently.
The vegetables should be:
Tender
Slightly charred
Still a little crisp
Transfer to a bowl and keep warm.
Step 4: Cook the Chicken
Using the same skillet:
Add marinated chicken.
Cook:
3–4 minutes on the first side
3–4 minutes on the second side
Chicken should reach 74°C (165°F) internally.
Return vegetables to the pan and toss everything together for 1 minute.
Squeeze fresh lime juice over the top.
Step 5: Warm the Tortillas
Warm tortillas:
20 seconds per side in a dry skillet
Or wrap in foil and heat in a 150°C (300°F) oven for 5–10 minutes
Step 6: Assemble
For each tortilla:
Add chicken strips.
Add sautéed peppers and onions.
Spoon on fresh salsa.
Top with cilantro.
Add a dollop of fat-free Greek yogurt if desired.
Fold and serve immediately.
Nutrition (Approximate Per Serving)
Including:
1 whole-wheat tortilla
Chicken
Vegetables
Salsa
Nutrient Amount
Calories 300–350
Protein 30–35 g
Carbs 25–30 g
Fat 7–9 g
Fiber 5–7 g
Values vary depending on tortilla brand and toppings.
Meal Prep Version
Prepare a large batch and store:
Chicken and vegetables: up to 4 days refrigerated
Salsa: up to 3 days refrigerated
Tortillas stored separately
Reheat chicken and vegetables in a skillet for the best texture.
Flavor Boosters (Without Many Extra Calories)
Extra lime juice
Fresh cilantro
Hot sauce
Chipotle powder
Smoked paprika
Garlic powder
Fresh pico de gallo
These add significant flavor while keeping the recipe Weight Watchers-friendly and high in protein
