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Time to clean out the fridge? These versatile skillet chicken fajitas are designed to work with whatever vegetables you happen to have on hand. The key is to slice all the veggies to approximately the same size so they cook evenly. Source: Diabetic Living Magazine, Summer 2019

Jackie Newgent, RDN


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large wok or cast-iron or other stick-resistant skillet (not Teflon-based nonstick, see Tip) over high heat. Add chicken, vegetables, chili powder, and salt; cook, tossing with tongs occasionally, until the chicken is cooked through and the vegetables begin to brown, about 7 minutes.

  • Meanwhile, stack tortillas and wrap in a barely damp, clean kitchen towel (or paper towel). Microwave on High for 30 to 45 seconds.

  • Divide the chicken-and-vegetable mixture among the tortillas. Top each with 2 Tbsp. guacamole and 2 Tbsp. yogurt. Serve with lime wedges and garnish with cilantro if desired.


Tip: Teflon-based nonstick cookware should not be used when cooking over high heat. For best results, make sure your pan is large enough to fit all the chicken and vegetables without crowding (this helps them brown, rather than steam). If needed, you can cook the ingredients in Step 1 in two batches.

Nutrition Facts

391 calories; 12.9 g total fat; 2.1 g saturated fat; 92 mg cholesterol; 699 mg sodium. 479 mg potassium; 34.9 g carbohydrates; 5.7 g fiber; 7 g sugar; 32.5 g protein; 1234 IU vitamin a iu; 43 mg vitamin c; 29 mcg folate; 149 mg calcium; 4 mg iron; 18 mg magnesium;


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