Clean Eating Fajitas Recipe

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These clean eating fajitas are a fabulous alternative to Taco Tuesday tacos!

I just returned from a fabulous weekend getaway for a friend’s birthday in Carmel. The weather was perfect, the shopping was abundant and the friendship and laughter made the entire two days simply perfect. To say we relaxed and had a great time is an understatement. I never set foot in a spa while I was there, but I feel like every kink has been worked out of my “hunched-over-the-laptop” muscles.

However, there was one thing missing from my perfect weekend. Mexican food! I do love it, but somehow, we just didn’t find ourselves in the near vicinity of any Mexican food. Sad but true.

But when I do find myself at a Mexican food restaurant, fajitas are often what I order (with corn tortillas and no sour cream). There’s just something wonderful about all those onions, bell peppers and chicken sizzling up a storm in a self-serve frying pan. Now I realize it’s not a perfectly clean meal. But when you’re out of town without a fridge to keep food in, sometimes you have to improvise. And fajitas always seem like the best compromise in this sort of situation.

A single plate of Clean Eating Fajitas Recipe. It shows a single fajita, open on the plate. You can see the chicken and peppers piled on top of the open tortilla.

I do try not to eat out too often however (it’s getting pretty pricy these days!), and instead, opt for enjoying this meal at home.

The spices on this may seem a bit much at first glance, but they really make the meal, so don’t cut back unless you truly prefer less flavorful dishes (some people do!).

I can honestly say that this recipe is in strong competition with the restaurant version. Delicious and simple to prepare, this is a pleasure to enjoy at your own dinner table.



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Clean Eating Chicken Fajitas Recipe

Clean Eating Fajitas

Everyone loves chicken fajitas, and homemade is always best. This recipe is no exception! You'll definitely want seconds!
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Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings (approximately 6 cup yield)
Calories: 160kcal
Author: Tiffany McCauley


  • 1 large red bell pepper (sliced thin lengthwise)
  • 1 large yellow bell pepper (sliced thin lengthwise)
  • 1 large orange bell pepper (sliced thin lengthwise)
  • 3 lb. chicken breasts (boneless, skinless, sliced thin lengthwise)
  • 1 large red onion (sliced thin)
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1 tbsp. olive oil
  • 24 standard corn tortillas (no sugar added)


  • Sauté everything in a large pan, adding the spices about half way through.
  • Fill your tortillas and serve topped with salsa and guacamole.


Please note that the nutrition data is a ballpark figure. Exact data is not possible.


Serving: 0.5cup filling with 1 tortilla | Calories: 160kcal | Carbohydrates: 3g | Protein: 24g | Fat: 4g | Cholesterol: 72mg | Sodium: 156mg | Potassium: 496mg | Vitamin A: 415IU | Vitamin C: 1.7mg | Calcium: 29mg | Iron: 1.6mg

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  1. Annerichter says:

    why not use fresh garlic and thinnly sliced onions

    1. graciouspantry says:

      Annericther – You can certainly do that if you prefer.

  2. graciouspantry says:

    SS – Thanks! Hope you enjoy it!

  3. graciouspantry says:

    Mellanby – Haha! Enjoy!

  4. graciouspantry says:

    LR – You’re welcome! I hope she likes it!

    1. I made them the other night and they were a big hit with the whole family and my teenage daughter is VERY happy to be able to eat them again.

      1. graciouspantry says:

        LR – That’s wonderful!

  5. graciouspantry says:

    Guest – Everything goes in the pan at the same time. No pre-cooking. Enjoy!

  6. Can you suggest a chicken substitute for a vegetarian version?

    1. graciouspantry says:

      Robin – The only thing I can think of is tofu, and I’m not sure if that would taste very good.

  7. graciouspantry says:

    Hayley – I hope you enjoy it!

  8. graciouspantry says:

    Laurie – Glad you like it! Thanks for pinning!

  9. graciouspantry says:

    Colex – Fantastic!

  10. Stephanie Masters says:

    Found my pairing to my refried beans!

  11. graciouspantry says:

    Glad you enjoyed them!

  12. These are my all time FAVOURITE fajitas!!!! I add some guacamole for some kick…..YUM!

    1. graciouspantry says:

      Awesome! Glad you like them!

  13. graciouspantry says:

    Definitely! Enjoy!

  14. Mary Pat Filer says:

    Making this tomorrow night for dinner, can’t wait, also going to try the guacamole, never made guac before, can’t wait to try these 2!

  15. Mary Pat Filer says:

    I did make them, and loved them but did not have time to do the guacamole, but have the avocados, nervous about making it, never did it before! The fajitas were awesome, and I was not stuffed after eating, feel really good, will have this again!

    1. Mary Pat – Think of guacamole as mashing potatoes. All you do is mash everything together in a bowl. Simple! I know you’ll enjoy it. 🙂

  16. Clean Dave says:

    Currently on a reduced carb diet also. Went with the Fajita mix, but substituted the totrillas and wrapped them in large lettuce leaves. Worked great and was a fantastic meal, thanks!!

  17. Hi,
    This dish looks amazing. Your guests are lucky to have u as a host.

  18. Has anyone ever done this in the crock pot? How long? – TIA!!

    1. Kelsey – I’m sure it would work. But I highly recommend adding a jar of clean salsa to the crock so that there is something in there to tenderize the chicken. Otherwise, it will turn out rubbery. I would cook it on low for 4 hours if the crock is at least 1/2 full. If not, you’ll need to check it before that time so it doesn’t overcook. It would be done with the chicken shreds easily with forks.

  19. Do you use the say Mccormick spices? Or make your own for the garlic powder and everything else that is called for in the recipe?

    1. Andrea – Either way. The important thing is to read the ingredients on the spice bottles. A lot of companies are adding some not-so-clean ingredients to their spices these days.

  20. Would this work with steak instead of chicken?