Fajita, chicken
Common food
Photo: Wikipedia
Chicken fajitas are sizzling strips of marinated chicken, typically cooked with bell peppers and onions, served on warm tortillas. The flavor is a smoky, savory, and slightly tangy experience with a tender, juicy texture from the chicken and a soft, charred bite from the vegetables. Nutritionally, it's a solid protein source with a moderate calorie count, making it a satisfying meal.
Calorie split: 22% protein · 35% carbs · 43% fat
↓ Full nutrition💚 Why it's loved
People love fajitas for the interactive, customizable dining experience and the bold, smoky flavor profile that comes from the charred meat and vegetables. It's a versatile dish that can be adapted to different dietary preferences and is deeply rooted in Tex-Mex culinary culture.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium from marinades and seasonings, and the flour tortillas are a common source of refined carbs. To counteract this, use low-sodium seasonings, opt for whole-wheat or corn tortillas, and load up on the non-starchy vegetable fillings to increase fiber and slow sugar absorption.
Key benefits
- High-quality protein for muscle maintenance and satiety.
- Good source of B vitamins like niacin and B6 for energy metabolism.
- Contains minerals like selenium and phosphorus.
- Vegetable additions provide fiber, vitamin C, and antioxidants.
- Customizable with various spices and toppings for balanced nutrition.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'fajita' comes from the Spanish 'fajita,' meaning 'little belt' or 'girdle,' originally referring to the cut of beef (skirt steak) used in the dish.
Full nutrition (USDA data · scales with serving)
| Water | 59.4 g |
| Energy | 206 kcal |
| Protein | 11.3 g |
| Total lipid (fat) | 9.8 g |
| Carbohydrate, by difference | 18.0 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 2.4 g |
| Calcium, Ca | 55.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 148 mg |
| Potassium, K | 188 mg |
| Sodium, Na | 451 mg |
| Zinc, Zn | 0.73 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 14.6 ug |
| Vitamin C, total ascorbic acid | 23.9 mg |
| Thiamin | 0.20 mg |
| Riboflavin | 0.17 mg |
| Niacin | 4.0 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 41.0 ug |
| Folic acid | 25.0 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 58.0 ug |
| Choline, total | 25.4 mg |
| Vitamin B-12 | 0.12 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 21.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 196 ug |
| Carotene, alpha | 4.0 ug |
| Cryptoxanthin, beta | 53.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 45.0 ug |
| Vitamin E (alpha-tocopherol) | 1.4 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 9.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 1.4 g |
| SFA 18:0 | 0.60 g |
| Fatty acids, total monounsaturated | 3.6 g |
| MUFA 16:1 | 0.16 g |
| MUFA 18:1 | 3.4 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.1 g |
| PUFA 18:2 | 2.7 g |
| PUFA 18:3 | 0.32 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 35.0 mg |
FAQ
Are chicken fajitas healthy?
They can be a healthy option, especially when made with lean chicken breast, plenty of vegetables, and served on whole-grain tortillas. The key is to watch the sodium in marinades and the amount of cheese or sour cream added as toppings.
What cut of chicken is best for fajitas?
Chicken breast is most common for its leanness, but boneless, skinless thighs are often preferred for their richer flavor and tendency to stay juicier after high-heat cooking.
How do you keep fajita chicken from getting dry?
Marinating the chicken in an acidic mixture (like lime juice) helps tenderize it. Cooking quickly over high heat and avoiding overcooking are crucial. Letting the cooked chicken rest for a few minutes before serving also helps retain juices.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.06 kcal/g · 22% calories from protein · 1.5 g fiber · 2.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.40 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.