Weight Watchers Chicken Fajitas Recipe

This simple and tasty Weight Watchers Chicken Fajitas Recipe filling, It’s low in WW Personal Points too! The points will be Between zero & three points depending on your Zero Point foods list. Just track it on your WW App!

Weight Watchers Chicken Fajitas Recipe

Pile it into your favorite low point tortilla wraps with a spoonful of salsa and some fat-free Greek yogurt and you have a very tasty, filling and low point Weight Watchers meal. I absolutely love this dish!

🔹PersonalPoints: 0- 3 PersonalPoints™ per serving*
*This number shows the PersonalPoints™ range. The points will vary depending on your individualized plan.

SERVINGS: Makes 5 servings

HOW DO I MAKE MY CHICKEN FAJITAS?

Firstly, in a bowl mix the smoked paprika, ground coriander, ground cumin, minced garlic and chili sauce (if using) then add the thinly sliced chicken.

1. Mix well the chicken strips in the spice mixture until they are well covered with the spices. Set aside.

2. Finely slice the peppers and onion.

3. Over high heat a large skillet with 10 sprays of calorie-controlled cooking spray oil (such as Pam or Frylight).

4. Add the chicken strips and cook for 1 – 2 minutes until they start to color. Add the onions and peppers and keep stirring over high heat for 5 – 7 minutes until all the ingredients are brown.

5. If you want the fajita to have a bit of a charred look but you don’t want it to burn. You can add a couple of tbsp of water If it starts sticking to the bottom of the pan.

6. Make sure to check the chicken is done inside, if it is still raw, continue cooking until it is completely done.

7. Before serving, it is best to heat the tortilla in the oven for 2-3 minutes

8. And finally, add salsa and a dollop of fat-free Greek yogurt to the tortilla wrap before rolling up.

PREP TIME: 15 mins
COOK TIME: 10 mins
TOTAL TIME: 25 mins

INGREDIENTS

  • 5 chicken breasts thinly sliced
  • 2.5 red onion thinly sliced
  • 2.5 yellow sweet pepper de-seeded & thinly sliced
  • 2.5 red sweet pepper de-seeded & thinly sliced

For the marinade

  • 3.75 tsp smoked paprika
  • 2.5 tsp ground coriander
  • 1.25 tsp ground cumin
  • 2.5 garlic clove minced
  • 10 drops chili sauce optional
  • 12.5 sprays Frylight / Pam

INSTRUCTIONS

  1. Firstly, in a bowl mix the smoked paprika, ground coriander, ground cumin, minced garlic and chili sauce (if using) then add the thinly sliced chicken.
  2. Mix well the chicken strips in the spice mixture until they are well covered with the spices. Set aside.
  3. Finely slice the peppers and onion.
  4. Over high heat a large skillet with 10 sprays of calorie-controlled cooking spray oil (such as Pam or Frylight).
  5. Add the chicken strips and cook for 1 – 2 minutes until they start to color. Add the onions and peppers and keep stirring over high heat for 5 – 7 minutes until all the ingredients are brown.
  6. If you want the fajita to have a bit of a charred look but you don’t want it to burn. You can add a couple of tbsp of water If it starts sticking to the bottom of the pan.
  7. Make sure to check the chicken is done inside, if it is still raw, continue cooking until it is completely done.
  8. Before serving, it is best to heat the tortilla in the oven for 2-3 minutes
  9. And finally, add salsa and a dollop of fat-free Greek yogurt to the tortilla wrap before rolling up.

NOTES

Slenderskitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.

🔹PersonalPoints: 0- 3 PersonalPoints™ per serving*
*This number shows the PersonalPoints™ range. The points will vary depending on your individualized plan.

Weight Watchers Chicken Fajitas Recipe

This simple and tasty Weight Watchers Chicken Fajitas Recipe filling, It's low in WW Personal Points too! The points will be Between zero & three points depending on your Zero Point foods list. Just track it on your WW App!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course dinner, Main Course
Cuisine Mexican
Servings 5 servings
Calories 217 kcal

Ingredients
  

  • 5 chicken breasts thinly sliced
  • 2.5 red onion thinly sliced
  • 2.5 yellow sweet pepper de-seeded & thinly sliced
  • 2.5 red sweet pepper de-seeded & thinly sliced

For the marinade

  • 3.75 tsp smoked paprika
  • 2.5 tsp ground coriander
  • 1.25 tsp ground cumin
  • 2.5 garlic clove minced
  • 10 drops chili sauce optional
  • 12.5 sprays Frylight / Pam

Instructions
 

  • Firstly, in a bowl mix the smoked paprika, ground coriander, ground cumin, minced garlic and chili sauce (if using) then add the thinly sliced chicken.
  • Mix well the chicken strips in the spice mixture until they are well covered with the spices. Set aside.
  • Finely slice the peppers and onion.
  • Over high heat a large skillet with 10 sprays of calorie-controlled cooking spray oil (such as Pam or Frylight).
  • Add the chicken strips and cook for 1 – 2 minutes until they start to color. Add the onions and peppers and keep stirring over high heat for 5 – 7 minutes until all the ingredients are brown.
  • If you want the fajita to have a bit of a charred look but you don't want it to burn. You can add a couple of tbsp of water If it starts sticking to the bottom of the pan.
  • Make sure to check the chicken is done inside, if it is still raw, continue cooking until it is completely done.
  • Before serving, it is best to heat the tortilla in the oven for 2-3 minutes
  • And finally, add salsa and a dollop of fat-free Greek yogurt to the tortilla wrap before rolling up.

Notes

Slenderskitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.
🔹PersonalPoints: 0- 3 PersonalPoints™ per serving*
*This number shows the PersonalPoints™ range. The points will vary depending on your individualized plan.

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