Go Back

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.