There’s something about sizzling fajitas that never gets old. I used to always order chicken fajitas when eating out — until I realized how easy (and healthier) they are to make at home. This version keeps all the flavor and way more protein.
With 70g of lean protein in just 680 calories, this meal checks every box: tasty, filling, and macro-friendly. Honestly, this is one of my favorite high-protein dinner recipes to batch cook — and it reheats like a dream.
Easy Chicken Fajita Plate– 70g Protein & Surprisingly Filling
Course: MainCuisine: MexicanDifficulty: Easy1
servings10
minutes15
minutes680
kcalIngredients
Chicken breast, 250g (8.8 oz) – 410 calories and 60g of protein
Mixed bell peppers, 150g – 45 calories and 1g of protein
Onion, 50g – 20 calories and 0g of protein
Olive oil, 1 teaspoon – 40 calories and 0g of protein
Black beans (optional), 50g (¼ cup) – 60 calories and 4g of protein
Nonfat Greek yogurt, 80g (about ⅓ cup) – 55 calories and 5g of protein
Fajita seasoning, 1 tablespoon – 5 calories and 0g of protein
Lime juice, from 1 wedge – 0 calories and 0g of protein
Directions
- Slice the veggies.
Thinly slice bell peppers and onion. Set aside. - Season the chicken
Slice chicken breast into strips. Toss with olive oil and fajita seasoning. - Cook the chicken
Heat a large non-stick skillet over medium-high. Add chicken and cook 5–6 minutes until browned and cooked through. Remove and set aside. - Sauté the veggies
In the same pan, cook the peppers and onion until tender and slightly charred (about 5–7 minutes). - Reheat black beans (optional)
Microwave or heat in a small saucepan. - Assemble your plate
Layer sautéed peppers, chicken strips, and beans. Add a scoop of Greek yogurt and a squeeze of lime.
Notes
- 🧊 Storage & Meal Prep
Fridge: Keeps well in an airtight container for 3–4 days
Meal Prep Tip: Store yogurt separately if prepping in advance
Reheat: Microwave in 90-second bursts or pan-fry quickly to revive charred texture
🔁 Optional Additions (Still High Protein)
Add a low-carb tortilla: Wrap it all up for a fajita wrap (adds ~70 cal / 6g protein)
Top with avocado or salsa: Extra flavor, healthy fats, and micronutrients
Use chicken thigh: More flavor, slightly more fat (~100 extra calories)
💬 Final Thoughts
If you miss the flavor of restaurant-style fajitas but want something that hits your macros without the guilt, this one’s a winner. I make it at least once a week — it’s filling, flavorful, and protein-packed without feeling like “diet food.”
Can I use store-bought fajita seasoning?
Yes! Just check the sodium and avoid added sugars if possible.
How do I make this dairy-free?
Skip the yogurt or sub with a dairy-free high-protein option.
Can I meal prep this for the week?
Absolutely. This dish holds up really well — just reheat and go.
What’s the best way to char the veggies?
Cook on high heat in a dry non-stick skillet or cast iron pan without crowding them.
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