Recipe: Spring Chicken Fajitas

Looking for a weeknight dinner that’s taste-, nutrition-, and time-tested? Our Spring Fajitas fit the bill! With chipotle-seasoned chicken breast, red pepper, onion, shiitake mushrooms, and sugar snap peas, these handheld beauties are packed with nutrients, flavor, and crunch. And they’re ready in about 20 minutes! Serve them with salsa, avocado and lime wedges and you’re done.

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  • 12 ounces skinless, boneless chicken breasts, thinly sliced
  • 3 tablespoons of extra virgin olive oil
  • 1 teaspoon chili powder
  • 1/8 to 1/4 teaspoon chipotle powder
  • 1/2 teaspoon kosher salt
  • 1 yellow onion, sliced
  • 1 red pepper, cut into slices
  • 4 ounces shitake mushrooms (about 8 medium), thinly sliced ​​tops; stems discarded
  • 4 ounces sugar snap peas, cut into 1/4-inch pieces (about 1 cup)
  • 1/4 teaspoon freshly ground black pepper
  • 8 small corn tortillas, warmed
  • 1/2 cup sauce
  • 1/4 cup guacamole
  • 2 limes, cut into slices


  1. In a medium bowl, toss chicken, 1 tablespoon oil, chili powder, chipotle powder, and 1/4 teaspoon salt.
  2. Heat a large skillet over medium-high heat. Add the chicken and cook, without touching, for 3 minutes. Then stir and cook for another 1 to 2 minutes, until cooked through. Transfer the chicken to a plate.
  3. Add the remaining 2 tablespoons of oil to the pan and heat. Add the onion and cook, stirring often, for about 3 minutes, or until it begins to soften. Add the bell pepper and mushrooms and cook, stirring often, 5 to 7 minutes, until the vegetables are tender. If the pan is getting too dark, add a splash of water to loosen the tasty bits.
  4. Stir in the peas, black pepper, and remaining 1/4 teaspoon salt and cook for 1 minute. Stir in chicken to reheat.
  5. Serve the fajita mixture with the warmed tortillas, salsa and guacamole.

Nutritional information (per serving)

Makes 4 servings

Calories: 407
Total fat: 16 g
Saturated fats: 3 g
Proteins: 23 g
Carbohydrates: 38 g
Dietary fiber: 5 g
Sugar: 8 g
Added sugar: 0 g
Cholesterol: 53 mg
Sodium: 436 mg

Developed by Sara Quessenberry for Cleveland Clinic Wellness.

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