Craving the smoky sizzle of fajitas but looking for a healthier, wallet-friendly twist? This recipe offers a healthy—and budget-friendly—alternative to your favorite fast-casual Mexican meal. Packed with antioxidants and lean protein, these fajitas support a balanced lifestyle while offering flexible calorie options to suit a variety of fitness goals. While the prep takes a bit of time, the delicious results are well worth the effort.
Dietitian Tip: I recommend doubling the recipe so you can enjoy convenient, healthy leftovers all week long! It still tastes delicious when reheated, even days later.
Ingredients:
- 1 to 1.5 cups dry rice*
- 1.5 pounds (raw weight) chicken or flank steak; or 2 pounds peeled shrimp
- 2-3 bell peppers (red and green)*
- 1 medium onion (yellow or red)
- Mojito Lime seasoning packet (optional)
- Fajita seasoning packets
- 1 can black beans (14.5 oz)
- 2 ears of corn*
- Fresh salsa (optional)
- Avocado (optional)
- Low-fat shredded cheese (optional)
Directions:
- Mix Mojito Lime Seasoning Packet with water and/or vinegar (white or apple cider), and marinate the chicken/steak/shrimp in a bag or bowl for at least 30 minutes
- Preheat the grill (preferred). If no grill access, set oven to 400°
- Slice the peppers and onions into even strips (~¼ to ½-inch thick)
- Place vegetables into a large bowl and coat evenly with the fajita seasoning packet
- Prepare the rice using a rice cooker, instant pot, or stovetop
- Place corn on the grill, rotating occasionally
- 2-3 minutes later, place your meat on the grill and cook to temperature (~8-10 minutes)
- In a large pan on medium-high heat, add a drizzle of oil.
- Once oil is hot, add peppers and onions. Stir occasionally, cooking until veggies become translucent (approximately 7-10 minutes)
- [Optional] In a small sauce pan, add drained can of beans and simmer on low heat. Add salt and paprika or chili powder for additional flavor.
- Once meat is ready, remove from heat and let it rest on cutting board for a few minutes (this is very important to ensure more even cooking before cutting)
- Once peppers/onions are done, let them simmer until serving
- Using a knife, hold the corn vertically and cut off the kernels. Add these to the pot of beans and mix together.
- Once rested, cut the meat (chicken or steak only) into slices or cubes.
Build your bowl by layering rice as the base, followed by your choice of meat, sautéed peppers and onions, 1–2 spoonfuls of the corn and beans mixture, and optional toppings like salsa, cheese, and sliced avocado.