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  • 2 Ratings

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


Recipe Summary

25 mins
25 mins


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

1 fajita (about 1 cup filling per fajita)
391 calories; protein 32.5g; carbohydrates 34.9g; dietary fiber 5.7g; sugars 7.3g; fat 12.9g; saturated fat 2.1g; cholesterol 91.8mg; vitamin a iu 1234IU; vitamin c 42.6mg; folate 29.1mcg; calcium 148.6mg; iron 3.5mg; magnesium 17.5mg; potassium 478.9mg; sodium 698.7mg.