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Healthy Grilled Chicken Fajitas Recipe

If you love Mexican food but not the calories and fat, these fajitas are for you!
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If you love Mexican food but not the calories and fat, these fajitas from the Zero Belly Cookbook are for you! They're only 257 calories with 29 grams of protein!


Makes 4 servings

20 oz skinless, boneless chicken breasts
2 tbsp Mexican Spice Blend (see recipe below)
1 large white onion, cut into ½-inch-thick rings
2 large red bell peppers, cut into ½-inch-thick strips
2 heads Bibb lettuce leaves
½ cup Salsa (see recipe below), or store-bought
1 cup Guacamole (see recipe below)

How to Make it

1. Heat a grill or grill pan over high heat.

2. Rub the chicken with the spice blend. Let sit for 5 minutes.

3. Place the chicken breasts on the grill using a pair of tongs and let sit until marked, 3 to 4 minutes. Quarter-turn the chicken on the same side and repeat. Turn the chicken breasts over and let sit on the grill, undisturbed, for 3 to 4 minutes.

4. Meanwhile, place the onion rings and bell peppers on the grill.

5. Quarter-turn the chicken on the same side and let cook for 3 to 4 minutes more. Pull the chicken off the grill and let rest.

6. Turn the onions and peppers a few times, until tender.

7. Cut the grilled chicken breasts into strips. Place the grilled chicken and vegetable strips on a platter and serve, family style, with Bibb lettuce leaf "wraps," salsa, and guacamole.

Nutrition: 257 calories / 10 g fat / 17 g carbs / 6 g fiber / 29 g protein

Zero Belly Cookbook Recipe: Mexican Spice Blend


Yield ½ cup

2½ tbsp chili powder
1 tsp kosher salt
4 tsp paprika
2 tsp ground cumin
4 tsp onion powder
4 tsp garlic powder

How to Make it

1. Mix the spices in a small bowl to combine.

2. Store in a glass jar away from direct sunlight for up to 1 month.

Nutrition per tbsp: 26 calories / 2.5 g fat / 1 g carbs / 0 g fiber / 0 g protein

Zero Belly Cookbook Recipe: Guacamole


Yield 3 cups

3 avocados, halved, pit removed, peeled, and cubed
1 tsp kosher salt
Juice of 1 lime
½ cup red onion, finely diced
2 tsp ground cumin (optional)
2 plum tomatoes, diced
¼ cup coarsely chopped fresh cilantro

How to Make it

1. Add the avocado, salt, and fresh lime juice in a medium bowl. Use the back of a fork to smash the ingredients together until lumpy.

2. Stir in the remaining ingredients with a rubber spatula. Serve immediately.

Nutrition ½ cup: 64 calories / 6 g fat / 4 g carbs / 3 g fiber / 1 g protein

Zero Belly Cookbook Recipe: Salsa


Yield 2 cups

5 ripe plum tomatoes, quartered
¼ red onion, thinly sliced
1 jalapeño, halved, veins and seeds removed
8 sprigs fresh cilantro
3 cloves garlic, crushed
Juice of 1 lime

How to Make it

1. Place all of the ingredients in the bowl of a food processor and pulse until coarsely chopped.

2. Serve immediately or store in a BPA-free container in the fridge for up to 4 days.

Nutrition per 2 tbsp: 5 calories / 0 g fat / 1 g carbs / o g fiber / 0 g protein

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