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2 min read

Hey SHEFIT Sisters!

Welcome back to another exciting week of CHEFIT. This week we are starting the fiesta with fajitas! This meal is so flavorful but also really easy. The chicken can be marinated overnight, and your vegetables can be pre-chopped as well. Then it’s ready to cook the following day in under 10 minutes. This fajita recipe is a great way to put a quick dinner on the table for the family or to make for your next girls’ night. What I love about this fajita recipe is the lean protein from the chicken breast and all of the vegetables from the assorted peppers and onions. Since bell peppers contain mostly water, they are lower in calories but are still filling because they contain fiber. Bell peppers also contain high amounts of vitamin C which is a great nutrient for keeping a healthy immune system. Dress up your fajitas with anything from salsa to Greek yogurt, or even break out the guacamole!

Overnight Fajitas - Serves 4


For the vegetables:

1 green pepper, sliced into thin strips

1 red pepper, sliced into thin strips

1 yellow pepper, sliced into thin strips

1 white onion, sliced into thin strips

1 tablespoon vegetable oil

½ teaspoon salt

For the chicken and marinade:

1.5lbs boneless skinless chicken breast, ½ inch thick slices

½ teaspoon paprika

¾ teaspoon ancho chili powder

1 teaspoon cumin

¾ teaspoon oregano

3 garlic cloves, minced

1 tablespoon lime zest

¼ cup vegetable oil

1 teaspoon salt

8 flour tortillas, white or wheat flour

Suggested toppings:


Sour Cream or Greek Yogurt




Slice all vegetables in strips and store in the refrigerator overnight. Combine all of the ingredients from the chicken and marinade section in a large zip-lock bag. Place in the refrigerator overnight. When ready to cook, preheat a large sauté pan over medium-high heat. Heat 1 tablespoon of vegetable oil and when hot, add all vegetables to the pan to sauté. Season with salt. Remove from pan when slightly browned and tender (3-5 minutes).

Next, either on a grill pan or cast iron pan, sear chicken pieces until done. Serve chicken and vegetables on flour tortillas and serve with suggested toppings.

Recipe tip: Serve your cooked chicken, peppers, and onions on a large platter and allow your diners to build their own fajitas. This adds a fun element to your dinner and takes the pressure off of you having to customize everyone’s plate with their preferred toppings.

We’ll see you next week on CHEFIT! Happy cooking,
Chef Jenn