Low-Fat Chicken Fajitas

Name: Low-Fat Chicken Fajitas
Prep time: 20 min
Cook time: 25 min
Total time: 8 h 45 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 pounds chicken breast, fat trimmed and cut into thin strips; 1 teaspoon extra virgin olive oil; 3 fresh limes, juiced; 3-5 tablespoons The Spice House fajita seasoning; 2 medium onions, diced or sliced to your preference; 2 bell peppers, cut into thin strips; 3-4 yellow zucchini, sliced into 1/4 inch pieces and then quartered; 6 cloves garlic, finely chopped; 1 pound cherry tomatoes, halved; 1 can fat-free refried beans; for garnish, chipotle based salsa; for garnish, hickory smoked sharp cheddar cheese, grated; for garnish, low-fat sour cream; for garnish, fresh cilantro, finely chopped; 1 package flour tortillas (no-fat varieties available)

Flavorful low-fat chicken fajitas with lime marinade, grilled veggies, fat-free beans, and easy serving tips for a healthy meal.

Over the years, I've experimented with The Spice House Fajita Seasoning, using it to cook primarily beef fajitas. More recently, my wife and I have embarked upon a low-fat to no-fat approach to cooking. The recipe noted below proves that a person can enjoy robust flavors while incorporating virtually no fats. Particularly given the relatively recent trend toward low-fat and low-carb diets, this recipe seems particularly appropriate.

Submitted by: Keith Farley from Alexandria, KY
Yield: 6

Marinate thin chicken strips in lime juice and fajita seasoning for bright flavor with almost no fat.
Sear chicken and aromatics, grill peppers and zucchini, simmer tomatoes, and warm fat-free beans for a complete low-fat plate.
Serve buffet style with warmed tortillas or as a tortilla-free bowl and use low-fat garnishes like reduced-fat cheese and sour cream.

Ingredients

2 pounds chicken breast, fat trimmed and cut into thin strips
1 teaspoon extra virgin olive oil
3 fresh limes, juiced
3-5 tablespoons fajita seasoning
2 medium onions, diced or sliced to your preference
2 bell peppers, cut into thin strips
3-4 yellow zucchini, sliced into 1/4 inch pieces and then quartered
6 cloves garlic, finely chopped
1 pound cherry tomatoes, halved
1 can fat-free refried beans
for garnish, chipotle based salsa
for garnish, hickory smoked sharp cheddar cheese, grated
for garnish, low-fat sour cream
for garnish, fresh cilantro, finely chopped
1 package flour tortillas (no-fat varieties available)

Preparation Instructions:

1. Mix the oil, juice from the limes, and fajita seasoning in a sealable container. I tend to use a large Ziplock plastic bag for this purpose. Add the chicken, coat thoroughly and marinate overnight in the refrigerator.
2. Once ready to begin cooking, spray the inside of a large frying pan with PAM or Weight Watchers spray. Quickly begin to brown the garlic, stirring rapidly. Then add the chopped onions and combine with the garlic. Stirring often, cook until the mixture begins to soften and brown.
3. After cooking the onions, set them aside. Use the same large frying pan to cook the chicken and marinade combination, again on high heat. Lowering heat, cook until mixture is essentially dry and set aside, keeping the chicken warm.
4. Using either gas or charcoal, spray the grill rack with PAM or weight watchers spray. Using medium to high heat, grill the bell peppers and yellow zucchini until they take on grilling marks.
5. In a cast iron skillet placed inside the grill, cook the tomato halves. Simmer uncovered until they become slightly dry. Stir occasionally so they don’t burn.
6. Heat the refried beans in an appropriate container and set aside, keeping them warm until ready to serve.
7. Wrap medium or large tortillas inside a thin cotton towel. Place inside a microwave oven and heat just until well warmed so as not to cause them to become dry.
8. Perhaps using a buffet approach to serving, each person can fill a warmed tortilla with whatever ingredients suit any person’s particular tastes.

More About This Recipe

There are many options, variations and alternatives, more than I can really begin to address. The variation that most immediately comes to mind is forgoing the tortilla and simply creating a mound of whichever ingredients seem most desirable at the time.

Spices

Featured in this Recipe

Frequently Asked Questions

Can I skip the olive oil to make this recipe no-fat?

Yes. The recipe uses only 1 teaspoon of oil mainly for flavor. You can omit it and rely on the lime and seasoning to marinate. Use a nonstick spray when cooking to prevent sticking.

How long should I marinate the chicken?

Overnight gives the best flavor. If short on time, marinate at least 30 minutes to 2 hours. Avoid marinating more than 24 hours because the acid in the lime can change the chicken's texture.

Can I use chicken thighs or another protein instead?

Yes. Skinless thighs work well and stay juicier but may need a bit longer to cook. You can also use shrimp, flank steak, or tofu; adjust cooking time so the protein does not overcook.

How do I prevent the chicken from drying out?

Slice the chicken thin for quick cooking, use high heat to sear, then lower the heat until just cooked through. Remove from heat as soon as the center is no longer pink and keep it warm while you finish vegetables.

What if I do not have a grill for the peppers and zucchini?

No problem. Use a grill pan on the stovetop, the oven broiler, or roast at 425 F until charred at the edges. Lightly spray the vegetables with nonstick spray before cooking.

Are fat-free refried beans a good option?

They are a low-fat choice, but check the sodium on the label. Low-sodium canned beans or homemade pureed beans let you control salt. Heat them gently on the stove or microwave.

How should I assemble and serve the fajitas?

Warm tortillas and let people build their own: beans first, then chicken, grilled veggies, tomatoes, a sprinkle of low-fat cheese, a dollop of low-fat sour cream, salsa, and cilantro. Or skip tortillas and serve as a bowl.

How do I store leftovers and reheat them?

Store components separately in airtight containers in the fridge for 3 to 4 days. Reheat chicken and vegetables in a skillet over medium heat or in the microwave. Warm beans on the stove. Wrap tortillas in a damp towel and microwave briefly.

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