Quick Chicken Fajitas with Lime and Spinach
These quick and healthy chicken fajitas are a fast, fresh weeknight dinner made in one skillet. Strips of chicken breast cook with sweet onion, bell peppers and fresh lime juice, then get piled into warm whole wheat tortillas with avocado, tomatoes, spinach and a spoonful of plain yogurt.
The filling cooks in just a few minutes, so dinner is on the table almost as soon as the vegetables are sliced. Everyone can build their own fajita with the toppings they like best.
The Best Quick and Healthy Chicken Fajitas (One Skillet)
Fajitas are one of the easiest ways to get a colorful, satisfying dinner on the table, and this version keeps things light without losing any flavor. Instead of a heavy marinade or a seasoning packet, the chicken and vegetables cook in just a tablespoon of olive oil with a splash of fresh lime juice, salt and pepper.
The lime juice is the key. It adds a bright, tangy flavor that seasons the chicken as it cooks and keeps the peppers and onions tasting fresh. Cooking over medium high heat gives the vegetables a little color while leaving them slightly tender with a bit of crunch.
The toppings are where these fajitas really shine. In place of a pile of cheese and sour cream, each tortilla is filled with fresh spinach, juicy grape tomatoes, creamy diced avocado and, if you like, a spoonful of plain yogurt. Plain yogurt has the same cool tang as sour cream, and avocado adds richness and healthy fats.
Whole wheat tortillas round it all out with a little extra fiber and a nutty flavor, and they are sturdy enough to hold all of those fillings. The result is a balanced meal with lean protein, plenty of vegetables and big flavor, all from one pan. It is a great recipe for busy nights when you want something healthy that the whole family will enjoy.
Why You’ll Love These Chicken Fajitas
- Fast. The filling cooks in one skillet in just a few minutes, so there is only one pan to wash.
- Fresh and light. Lime juice, olive oil, salt and pepper are all the seasoning you need.
- Loaded with vegetables. Peppers, onion, tomatoes, spinach and avocado fill every tortilla with color and crunch.
- Build your own. Set out the toppings and let everyone make their fajitas their way.
Ingredients You’ll Need
Here is what goes into these healthy fajitas and why. Exact amounts are in the recipe card below.
- Skinless chicken breasts: Cut into 1/2 inch slices so they cook quickly and evenly. Slicing against the grain keeps the strips tender. Chicken tenderloins or boneless thighs also work; thighs stay especially juicy.
- Bell peppers: Green or red bell peppers, sliced 1/4 inch thick. Red peppers are sweeter, green peppers are a little more savory, and a mix makes the skillet colorful.
- Sweet onion: A medium sweet onion, sliced 1/4 inch thick. Sweet onions soften and turn mellow quickly in the hot pan. A yellow or red onion works too, with a little more bite.
- Olive oil: Just one tablespoon is enough to cook the chicken and vegetables without making them greasy. Avocado oil is a good swap since it handles high heat well.
- Fresh lime juice: The main seasoning. It adds a tangy brightness to the chicken and vegetables. Fresh limes taste much better than bottled juice. Roll the limes on the counter before cutting to get more juice.
- Salt and pepper: Simple seasoning that lets the lime and vegetables shine. Add a pinch of chili powder or cumin if you like more spice.
- Whole wheat tortillas: Warm them before serving so they are soft and easy to fold. A dry skillet, the microwave or a few seconds over a gas flame all work.
- Toppings: Halved grape tomatoes, diced avocado, fresh spinach and plain yogurt, which is optional. Plain yogurt is a great stand in for sour cream. Set the toppings out in small bowls so everyone can build their own.
How to Make Quick Chicken Fajitas
- Prep everything first. Slice the chicken, peppers and onion and prepare the toppings before you start cooking, since the skillet moves fast. Keep the chicken on its own cutting board and wash your hands and knife after handling it.
- Start the chicken. In a large skillet, heat 1 tablespoon of oil over medium high heat until it shimmers. Add the chicken in a single layer and cook for about 2 minutes, until it starts to turn white on the outside. You should hear a steady sizzle.
- Add the vegetables. Add the bell pepper, onion, lime juice, salt and pepper. Cook over medium high heat, stirring often, until the chicken is no longer pink and the bell peppers are slightly tender, about 4 minutes. The peppers should still have a little crunch and bright color.
- Check the chicken. Make sure the thickest pieces of chicken reach 165°F on an instant read thermometer. Cook a minute or two longer if needed.
- Drain. Remove the skillet from the heat and drain any excess liquid so the tortillas do not get soggy.
- Build the fajitas. Arrange about 1/2 cup of the chicken mixture in the center of each warm tortilla. Add tomatoes, avocado, spinach and plain yogurt as toppings, if desired. Serve and enjoy!
Kami’s tip: Drain any excess liquid from the skillet before filling the tortillas. It keeps the fajitas from getting soggy.
Ways to Customize These Fajitas
- Switch the protein. Use thinly sliced flank steak or peeled shrimp in place of the chicken. Shrimp is done when it turns pink and opaque, and steak should reach at least 145°F.
- Make a fajita bowl. Skip the tortilla and serve the filling over rice or a bed of spinach.
- Add more color. Use a mix of red, yellow and green bell peppers.
- Top it your way. Add shredded cheese, salsa, cilantro or a squeeze of extra lime.
Chicken Fajitas FAQs
- How do I know the chicken is done? The chicken is safe to eat when it reaches 165°F in the thickest piece. It should be white throughout with no pink.
- Can I use chicken thighs? Yes. Boneless, skinless thighs work well and stay juicy. Slice them the same way and cook until they reach 165°F.
- Can I make these spicy? Yes. Add a pinch of chili powder, cumin or cayenne with the salt and pepper, or top the fajitas with sliced jalapeños or salsa.
- What can I use instead of plain yogurt? Sour cream, Greek yogurt or a spoonful of guacamole all work.
- Can I make them ahead? Cook the chicken and vegetables ahead and refrigerate them in an airtight container. Reheat until steaming hot and add the fresh toppings just before serving.
- How do I store leftovers? Refrigerate the cooked chicken and vegetables within 2 hours of cooking and eat within 3 to 4 days. Store the tortillas and fresh toppings separately.
- Why are my fajitas watery? The chicken and vegetables release juices as they cook, especially with the lime juice. Use a large skillet so they are not crowded, and drain the excess liquid before filling the tortillas.
- What should I serve with chicken fajitas? Mexican rice, black beans, corn salsa or guacamole and chips all make great sides.
Easy Skillet Chicken Fajitas
Ingredients
- 3 skinless chicken breasts cut into 1/2-inch slices
- 2 green or red bell peppers sliced into 1/4-inch slices
- 1 medium sweet onion sliced into 1/4-inch slices
- 1 Tbs Olive oil
- 1/4 cup fresh lime juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 whole wheat tortillas warmed
- 1 cup grape tomatoes diced in half
- 1 large avocado diced
- 4 cups fresh spinach
- 1 cup plain yogurt optional
Instructions
- In large skillet, heat 1 Tbs oil. Add chicken and cook for 2 minutes until starting to turn white. Add bell pepper, onion, lime juice, salt, and pepper. Cook on medium high heat until chicken is no longer pink (about 4 minutes) and bell peppers are slightly tender. Remove heat and drain any excess liquid.
- Arrange 1/2 cup of chicken mixture in center of tortilla and add tomatoes, avocado, spinach, and plain yogurt as toppings, if desired.
- Serve and enjoy!
Made these fajitas? Leave a star rating in the recipe card and tell me how they turned out in the comments below. I love hearing about your favorite toppings.
