Tortilla-less Fajitas

Fajitas anyone? Fajitas are one of my favorite dishes, but eating it out can mean a lot of things- tons of saturated fats, unhealthy oil and who knows what else coming out of the kitchen. Here is a fool proof way to make delicious tortilla-less fajitas that will be sure to satisfy your taste buds and your waistline. I opted out of the tortillas because it gives me more flexibility to eat it in a variety of other ways.

If you've been following me for a while, you know I am all about cooking a great meal in the shortest time possible. This recipe is so easy to make that it works well as a weeknight dinner that you can actually make after you get home from work. Yup, that's right. A little tip: You may want to make a double serving so you have enough leftovers for the week.


  •  ¾ - 1 lb chicken breast cut into ¼” slices
  •  ½ of large onion, sliced thin
  •  2 bell peppers sliced thin
  • 1 tsp sea salt
  •  1 TBSP chili powder
  •  3 cloves of garlic, chopped
  •  2 TBSP olive oil


  1. Pre-heat oven to 400.
  2. In a large bowl, evenly mix chicken, onion, peppers, oil, garlic, salt and chili powder.
  3. Line a large baking sheet with parchment paper. Spread chicken and vegetables onto sheet.
  4. Bake for approximately 30 minutes or until chicken is cooked through and veggies are tender. 

Now, here is where it gets fun. There are a number of ways to enjoy this:

For a lighter meal, serve over a bed of baby spinach or salad with mixed greens.

For a medium meal, serve over cooked quinoa, a lovely grain that contains higher protein content. 

For a heartier meal, serve with brown rice.