10-Minute Chicken Vegetable Fajitas with Pico de Gallo

Serving Size
1 personal fajita pan (2 tortillas)
Prep Time
10 minutes + marinating time
Cook Time
10 minutes
10-Minute Chicken Vegetable Fajitas

Nutrition Information

Calories 400
Fat 12.8 g
Saturated fat 1.8 g
Polyunsaturated fat 1.5 g
Monounsaturated fat 5.8 g
Cholesterol 83 mg
Sodium 573 mg
Carbs 41 g
Protein 32.7 g
Fiber 7.4 g
Health Benefit

In need of a quick fix? Try these vitamin-picked fajitas 

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  1. In a bowl or ziptop plastic bag, marinate chicken in oil, juice of 1 lime, cumin, paprika, chili powder, and 1/4 tsp salt for 10 minutes.
  2. Heat fajita pan or skillet over medium heat. Pour chicken and marinade into pan, and add bell peppers, squash, zucchini, and sliced onion. Cook 3 minutes, stirring often. Cover and cook, stirring occasionally, until chicken is cooked through, about 7 minutes.
  3. Meanwhile, make pico de gallo: In medium bowl, combine chopped onion, tomatoes, remaining lime juice, jalapeño, cilantro, and remaining salt.
  4. Warm tortillas according to package directions. Serve with fajita vegetables and pico de gallo.
Jackie Gentilesco