Chicken Fajitas with Spiralized Vegetables

dairy freegluten freemeat & poultry
Chicken Fajitas with Spiralized Vegetables

This healthy chicken fajita recipe will become a weeknight favorite for your family, using the spiralizer to make bell pepper and onion prep easy for a quick meal that’s packed with vegetables and protein.

Chicken Fajitas with Spiralized Vegetables

Chicken Fajitas with Spiralized Vegetables

These chicken fajitas are easier to make, thanks to your spiralizer, which effortlessly and evenly slices bell peppers and onions. Yes, you can use a spiralizer to slice veggies, not just turn them into noodles. Slicing bell peppers and onions can be monotonous, time consuming, and not everyone has the knife skills required to evenly slice these vegetables.

Enter: the Inspiralizer! Once you spiralize a bell pepper or onion, you’ll never hand slice one again. It’s so easy and quick, making fajita night better than ever.

Chicken Fajitas with Spiralized Vegetables

These fajitas are made with a simple homemade fajita seasoning, healthy fats from olive oil, and lean protein from chicken. I make these fajita bowls all the time, but sometimes I make a vegan version, sometimes I use brown rice instead of quinoa, and sometimes I add a pico de gallo or just some jarred salsa, if I want a little more flavor and texture.

What’s great about cooking spiralized bell peppers and onions is that they cook much more quickly than a bell pepper strip, because they’re thinner and they’re all the same width, so you get an even and quick cook. There’s also more vegetable in every bite!

Top with avocado and there you have it, a healthy, quick, and easy weeknight bowl of chicken fajitas!

Chicken Fajitas with Spiralized Vegetables

Here are some other fajita recipe you’ll like:

Watch our videos to learn how to spiralize peppers and onions using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Chicken Fajitas with Spiralized Vegetables


  • For the fajita seasoning:
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon oregano
  • ¼ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • For the rest:
  • 1 tablespoon extra virgin olive oil
  • 1.25-1.5 pounds boneless chicken breasts cut into strips
  • salt and pepper
  • 3 red bell peppers Blade A, noodles trimmed
  • 4 green bell peppers Blade A, noodles trimmed
  • 1 small white or red onion Blade A, noodles trimmed
  • 1 cup cooked brown rice or quinoa
  • 1 15.5 oz can black beans drained, rinsed
  • 1 large avocado peeled, pitted, cubed or sliced
  • to serve: 1 lime quartered


  • Season the chicken with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for 3 minutes, flip, and cook another 2-3 minutes or until chicken is mostly cooked through.
  • While chicken is cooking, stir together the spices for the fajita seasoning in a small bowl and set aside.
  • To the skillet with the chicken, add in the bell peppers, onions, toss, and season with fajita seasoning, salt and pepper. Cook, tossing frequently, until fork-tender. I like a crunchier bell pepper, so I only cook for about 3 minutes, but if you want a softer pepper, cook for 5 or more minutes.
  • Serve the chicken fajitas with brown rice or quinoa, black beans, and avocado or whatever fixings you’d like. Serve with lime wedges.

Chicken Fajitas with Spiralized Vegetables

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