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Chicken fajitas have long been one of my go-to WW-friendly dinners. They’re colorful, full of flavor, and surprisingly easy to make at home with just a simple marinade, a hot skillet, and a handful of fresh vegetables.
I come back to this recipe whenever I want something that’s fresh, satisfying, and flexible. Tuck the chicken and peppers into warm tortillas, pile them over rice or cauliflower rice, or serve them on top of a salad. It’s one of those meals that never seems to get old.
I also have a recipe for Weight Watchers Steak Fajitas here on the website, but this chicken version has become my weeknight favorite. It comes together a little more quickly, uses lean boneless skinless chicken breasts, and still delivers all the bold fajita flavor I love.
Why I Love These Easy Chicken Fajitas
- They are quick to prep and cook, especially for a weeknight dinner.
- The ingredient list is short and made up of everyday basics.
- The chicken stays tender and flavorful thanks to the simple marinade.
- They’re easy to customize for different eaters and different plans.
- Leftovers work well for salads, bowls, and wraps later in the week.
This is one of those reliable recipes that reminds me how easy homemade fajitas really are.
Ingredients and Substitutions
- Boneless, skinless chicken breasts – You can also use chicken thighs if you prefer.
- Fat-free Italian dressing – Acts as a quick marinade with built-in seasoning.
You can also use a homemade vinaigrette-style dressing. - Chili powder – Adds warmth and flavor.
You can also use cumin, garlic powder, or fajita seasoning. - Onions – Any color works well.
- Bell peppers – Green, red, or a mix of colors.
How to Make Easy Fajitas Step by Step
- Combine the sliced chicken, Italian dressing, and chili powder in a zip-top bag. Seal and turn to coat. Refrigerate for at least 30 minutes.
- Heat a large nonstick skillet (affiliate link) over medium-high heat and lightly coat with cooking spray.
- Add the chicken and marinade and cook, stirring frequently, until the chicken is cooked through.
- Transfer the chicken to a bowl and cover to keep warm.
- Lightly coat the skillet again and cook the onion until softened.
- Add the bell peppers and cook until tender.
- Return the chicken to the skillet and stir to combine and heat through.
- Serve warm with your favorite tortillas, sides, and toppings.
Recipe Notes
I found the recipe in Eating for Life: Your Guide to Great Health, Fat Loss and Increased Energy (affiliate link), a cookbook I borrowed from the library last week.
Wanting plenty of leftovers to use in tortillas, on salads or in burrito bowls for quick-and-easy lunches and hassle-free dinners this week, I doubled the recipe.
Recipe Variations
- Different proteins: Lean steak, pork, or shrimp all work well.
- Vegetarian: Skip the chicken and add more vegetables like mushrooms, zucchini, or corn.
- Extra vegetables: Zucchini, yellow squash, or mushrooms are easy additions.
- Spicy: Add sliced jalapeños or a pinch of cayenne.
- Different seasonings: Chili powder, cumin, garlic powder, or packaged fajita seasoning.
Serving Ideas
- Fajita Bowls: Serve over rice or cauliflower rice with beans and toppings.
- Fajita Salads: Toss with chopped romaine, tomatoes, and avocado.
- Classic Fajitas: Serve with small flour or corn tortillas and your favorite garnishes.
How Many Calories and WW Points?
According to my calculations, each serving has 216 calories.
WW Points: 1 To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
If you’ve made this Healthy Chicken Fajitas, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Healthy Chicken Fajitas Recipe
Ingredients
- 1-1/4 pounds boneless, skinless chicken breasts, sliced into 1/2-inch strips
- 1/4 cup fat-free Italian dressing
- 2 teaspoons chili powder (or more to taste)
- 2 onions, sliced
- 1 green bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
Instructions
- In a large zipper-lock plastic bag, combine the sliced chicken, Italian dressing and chili powder. Squeeze out the air and seal the bag, turning and squeezing to coat the chicken. Refrigerate to marinate at least 30 minutes. (Marinate longer, perhaps overnight, to enhance flavor even more.)
- Lightly coat a large skillet (affiliate link) with non-stick spray and place over medium-high heat. Add the chicken and marinade and cook, stirring frequently, until the chicken is no longer pink in the center, 8 – 10 minutes. Transfer the chicken to a large bowl and cover it to keep warm.
- Lightly coat the same skillet with more cooking spray. Add the onion and cook, stirring occasionally until beginning to soften, about 5 minutes. Add the green and red peppers and cook, stirring occasionally, until tender, about 7 minutes longer.
- Add the cooked chicken back into the skill and stir to combine and heat through, about 2 more minutes.
- Serve with tortillas, beans, or rice and your favorite garnishes such as salsa, shredded cheese, lime wedges and/or guacamole.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Variations:
- Different meats – lean steak, pork, or shrimp would all be yummy ingredients
- Vegetarian – skip the meat and use more vegetables (mushrooms, zucchini, corn, etc)
- More veggies – sliced zucchini, yellow squash, mushrooms, and corn would all be good
- Spicy – add sliced or chopped jalapeño peppers
- Different seasonings – chili powder, cumin, garlic powder or packaged taco or fajita seasoning are the most obvious choices
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Eating for Life: Your Guide to Great Health, Fat Loss and Increased Energy (affiliate link) by Bill Phillips
Fun Fajita Food Facts:
- A fajita is a term found in Southwest/Tex-Mex cooking which refers to any grilled meat served in a taco or on a flour or corn tortilla.
- Popular variations of fajitas today include beef, chicken, pork, shrimp and even vegetarian.
- Popular condiments for serving fajitas include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato.
More Easy WW-Friendly Recipes
If you like this easy recipe for chicken fajitas, be sure to check out some of my other easy Weight Watchers friendly recipes including:
- Weight Watchers Steak Fajitas – A hearty option with bold, familiar fajita flavors.
- Easy Healthy Slow Cooker Salsa Chicken – A simple, hands-off chicken recipe that works well in tacos and bowls.
- Southern BBQ Shrimp– Quick-cooking shrimp with big flavor.
- Easy 3-Ingredient Sloppy Joe’s– A lighter take on a familiar favorite.
- Zucchini, Tomato and Mushroom Skillet – A simple vegetable-forward skillet that works as a main or side.
I substituted Soy Curls for the chicken since I’m vegan. Can’t wait to try it because it looks like it will be good.
Hi Diana, Would love to learn how it turns out for you! ~Martha
Love your recipe ides but I cannot buy lite dressing where I live. What can I sub for it? Thank you
You could substitute regular Italian dressing and adjust the WW Points. Or you could make your own dressing. A good substitute for fat-free Italian dressing could be a homemade vinaigrette using a combination of apple cider vinegar or red wine vinegar, a splash of lemon juice, and a bit of Dijon mustard for tang. You can add Italian seasoning, garlic powder, salt, and pepper to taste. You can also google “DIY Low Fat Italian Salad Dressing” for more ideas. Hope this helps! ~Martha
Wondering if the sauce part of this recipe can be made ahead of time and refrigerated. We do fajitas while camping would be nice to not have to take all the ingredients separately.
Hi Mike, Though I haven’t tried it I believe it would be fine to mix the sauce and refrigerate it until time to cook. Happy Camping!!!
This is really tasty also quick & easy, one of my favourite meals I have made it many times, last time I added asparagus just because I had it in the fridge & sometimes silverbeet from the garden.
Low calorie & delicious.
Thanks Martha I enjoy a lot of your recipes.
Is it one serving per one fajita?
Hi Vern, 1/4 of the recipe is one serving. Hope this helps.
Any suggestions for low SP tortillas? Either corn or flour are fine!
Hi Jessica, Sorry I don’t. I live in Phoenix where locally made tortillas, both corn and flour are everywhere so I don’t usually buy the national brands.