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Chicken and Peppers Fajitas

Prep Time:

10 Minutes

Cook Time:

20 - 30 Minutes


4 Servings



About the Recipe

Lean strips of chicken thighs, bell pepper and onion served hot inside a warm tortilla, topped with your favourite cheese, sour cream and guacamole.


16 oz/450 grams boneless skinless Chicken Thighs

1 Red Bell Pepper - cut into strips

1 Green Bell Pepper - cup into strips

1 Meduim Onion - cut into strips

2 Tbsl Lime Juice

1 Tsp Ground Cumin

1 Tsp Garlic Powder

1 Tsp Chilli Flakes

Salt and Pepper to taste

2 Tsp Olive Oil

8 Spinach and Cauliflower Low Carb Flour Tortillas (Or your favourite will do)


1/2 Reduced Fat Cheese of your choice

Reduced Fat Sour Cream - optional

Guacamole - optional


  1.  Marinade the chicken thights with lime juice for 30 minutes.

  2. Season with chilli clakes, salt, papper, garlic powder and cumin.

  3. Season vegetables with salt and pepper and toss with olive oil.

  4. Grill the onion and peppers in the oven until just tender. Remove from oven.

  5. Grill the chicken in the oven for 20 minutes or until cooked through.

  6. When done, remove the chicken from theoven and cut into strips.

  7. Serve immediatly with warm tortilla wraps  and add with your choice of garnish.

Serving Size - 2 Fajitas - 299kcal per serving

Carbohydrates 27g

Proten 39g

Fat 10.5g

Cholestorol 7.5 mg

Soduim 423 mg

Fiber 15.5g

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