These healthy chicken fajitas bring all the Tex-Mex flavor you love—without the extra points. Made with lean chicken breast, colorful bell peppers, and bold seasoning, this lightened-up version is quick, satisfying, and just as sizzle-worthy as the restaurant kind.
Serve them hot with your favorite zero-point toppings, or wrap them up in a single tortilla for a filling, WW-friendly dinner—just 1 Point per serving! Don’t miss our other Weight Watchers dinner recipes for more healthy meal inspo!

Recipe Overview
- Serving size: 1 fajita
- Number of servings: 4
- Cook time: 25 minutes
- 1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:

- 2 medium chicken breasts, boneless and skinless
- 1 teaspoon olive oil (5 ml)
- 2 tablespoons vinegar (30 ml)
- 1 teaspoon salt (5 g)
- ½ teaspoon ground cumin (1 g)
- ½ teaspoon garlic powder (1 g)
- 1 tablespoon taco seasoning (7 g)
- 1 teaspoon olive oil for cooking (5 ml)
- 1 medium red bell pepper, cut into thin strips (1 cup, 120 g)
- 1 medium yellow bell pepper, cut into thin strips (1 cup, 120 g)
- 1 medium onion, thinly sliced (1 cup, 100 g)
Optional toppings (not included in base WW points):
- 1 medium tomato, diced and seeded (½ cup, 90 g)
- 1 small avocado, sliced (1 cup, 150 g)
- ½ cup plain Greek yogurt (120 g), mixed with a pinch of salt
- 4 medium flour tortillas (1 tortilla per person)
Instructions:
- Start by mixing all the dry seasonings in a small bowl: salt, ground cumin, garlic powder, and taco seasoning. Use this spice mix to season the chicken and vegetables separately. In a bowl, season the thinly sliced chicken breasts with most of the spice blend, 1 tablespoon of vinegar, and 1 teaspoon of olive oil. Toss to coat well and set aside. Reserve the remaining seasoning to use on the vegetables later.
- Heat a grill pan or non-stick skillet over medium-high heat. Once hot, add the seasoned chicken and cook for about 4–5 minutes on one side. Flip and cook the other side for another 3–4 minutes, or until the chicken is golden brown and fully cooked. Remove the chicken from the pan and set aside.
- In the same pan, add the sliced bell peppers and onions along with the remaining seasoning. Sauté over medium-high heat for 6–8 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
- Return the cooked chicken to the pan with the vegetables. Toss everything together and cook for an additional 1–2 minutes, just until everything is heated through and well combined.
- Serve hot with your choice of toppings like diced tomatoes, avocado, a spoonful of Greek yogurt, or a warm tortilla.




Tips and Tricks for Making Healthy Chicken Fajitas
Making fajitas is incredibly simple, but paying attention to a few key details will take them to the next level:
- Slice the chicken strips evenly. This ensures they cook at the same rate — uneven pieces can leave you with some undercooked and others too dry.
- Marinating time is everything. Just 30 minutes makes a big difference. Be sure to lightly drain the chicken before placing it on the hot grill pan to avoid excess moisture.
- Flip the chicken every 3 minutes. Cook for no more than 6 minutes total. For the vegetables, 3 minutes is enough; any longer and they’ll start to fall apart.
- And yes, they’re perfect for meal prep! You can even freeze them for several days with great results.
Related Recipes
Healthy Chicken Fajitas

Ingredients
- 2 medium chicken breasts, boneless and skinless
- 1 teaspoon olive oil, 5 ml
- 2 tablespoons vinegar, 30 ml
- 1 teaspoon salt, 5 g
- ½ teaspoon ground cumin, 1 g
- ½ teaspoon garlic powder, 1 g
- 1 tablespoon taco seasoning, 7 g
- 1 teaspoon olive oil for cooking, 5 ml
- 1 medium red bell pepper, cut into thin strips (1 cup, 120 g)
- 1 medium yellow bell pepper, cut into thin strips (1 cup, 120 g)
- 1 medium onion, thinly sliced (1 cup, 100 g)
Optional toppings (not included in base WW points)
- 1 medium tomato, diced and seeded (½ cup, 90 g)
- 1 small avocado, sliced (1 cup, 150 g)
- ½ cup plain Greek yogurt, 120 g, mixed with a pinch of salt
- 4 medium flour tortillas, 1 tortilla per person
Instructions
- Start by mixing all the dry seasonings in a small bowl: salt, ground cumin, garlic powder, and taco seasoning. Use this spice mix to season the chicken and vegetables separately. In a bowl, season the thinly sliced chicken breasts with most of the spice blend, 1 tablespoon of vinegar, and 1 teaspoon of olive oil. Toss to coat well and set aside. Reserve the remaining seasoning to use on the vegetables later.
- Heat a grill pan or non-stick skillet over medium-high heat. Once hot, add the seasoned chicken and cook for about 4–5 minutes on one side. Flip and cook the other side for another 3–4 minutes, or until the chicken is golden brown and fully cooked. Remove the chicken from the pan and set aside.
- In the same pan, add the sliced bell peppers and onions along with the remaining seasoning. Sauté over medium-high heat for 6–8 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
- Return the cooked chicken to the pan with the vegetables. Toss everything together and cook for an additional 1–2 minutes, just until everything is heated through and well combined.
- Serve hot with your choice of toppings like diced tomatoes, avocado, a spoonful of Greek yogurt, or a warm tortilla.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.