Quick Chicken Fajitas, Beans and Spanish Rice

These Quick Chicken Fajitas are a healthy version of a Tex-Mex favorite served with Black Beans and Spanish Rice.
Quick Chicken Fajitas


4 Servings

Beans and Rice 

  • 16 oz. canned, fat-free, no-salt-added black beans (drained, rinsed)
  • 1 cup brown rice (cooked to package instructions)

Quick Chicken Fajitas

  • non-stick Cooking spray
  • 1 lb. boneless, skinless chicken breasts or tenderloins (cut into 1-inch strips)
  • 1 Tbsp. low-sodium soy sauce
  • 1 medium bell pepper (sliced)
  • 1 medium onion (sliced)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • taco-sized tortillas, or corn tortillas (Choose tortillas with the lowest amount of saturated fat, trans fat and sodium.)
  • 1 avocado (sliced)
  • 1/2 cup jarred salsa (lowest sodium available)
  • 1/2 cup fat-free sour cream


Beans and Rice

  1. Spray a small pot with cooking spray, heat beans over low-heat until warmed, stirring occasionally (approx. 10 minutes).
  2. Combine cooked rice with 2 tablespoons salsa and stir.

Chicken Fajitas

  1. Spray a large skillet with cooking spray. Heat to medium-high and add chicken, cook for 3 minutes until browned.
  2. Reduce heat to medium and add soy sauce, bell pepper, onions, pepper and cumin. Cover and cook for 8-10 minutes, stirring occasionally.
  3. Meanwhile, make couscous according to package directions (omitting the salt and fat).
  4. Spoon evenly over tortillas and top with sliced avocado, salsa and/or sour cream (optional).

Source: American Heart Association