High-Protein Chicken Fajitas

Fajitas are a natural fit for a cutting diet — lean chicken breast, lots of colourful vegetables, and a single flour tortilla keeps carbs moderate. The switch from soured cream to fat-free Greek yoghurt is one of the easiest calorie saves in cooking, and most people can't tell the difference.

Ingredients

• 2 chicken breasts (approx. 300g total), sliced into strips
• 2 mixed peppers (red, yellow, or green), sliced
• 1 large onion, sliced
• 2 tbsp fajita seasoning (or: 1 tsp each cumin, smoked paprika, garlic granules, oregano)
• 1 tbsp olive oil
• Juice of ½ lime
• 4 small flour tortillas or 2 large
• 4 tbsp fat-free Greek yoghurt (to replace soured cream)
• Handful of fresh coriander
• Lime wedges to serve

Method

1. Toss the chicken strips with the fajita seasoning and lime juice.
2. Heat the olive oil in a large frying pan or griddle pan over high heat.
3. Cook the chicken for 4–5 minutes until cooked through. Remove and set aside.
4. Add the peppers and onion to the hot pan. Stir-fry for 5–6 minutes until softened and slightly charred.
5. Return the chicken to the pan and toss everything together for 1 minute.
6. Warm the tortillas in a dry pan or microwave.
7. Serve the chicken and vegetable mixture in the tortillas with a dollop of Greek yoghurt and fresh coriander.

Nutrition Notes

Using Greek yoghurt instead of soured cream saves around 70 calories and 8g of fat per serving, while adding 5g of extra protein. Over a week of cooking, swaps like this accumulate into a meaningful calorie reduction.