Updated: Jul 15, 2019

I love Mexican food but you're looking at a pretty high calorie meal if you're eating with all the trimmings, like chips and salsa, grated cheese and sour cream. If you're also using a store bought fajita sauce then you're adding artificial additives and sugar into the mix. That’s why this recipe is perfect. You’ve got all the flavours of mexico, whilst being clean, tasting and filling. This is a regular in our house, great for a family dinner.

Serves 4


Free range chicken breasts (allow 100-200g per child/adult)

3 capsicums cut into strips (I try and get a mix of colours

1 large brown onion finely sliced into strips

1 tbsp olive or avocado oil or cooking spray

Bag of mixed salad salad leaf

8 wholegrain soft flour tortillas

Chopped parsley or oregano to garnish (optional)

For the marinade*

3 tbsp olive or avocado oil

2 tbsp squeezed lemon juice OR the juice of a lime

1 ½ tsp salt (preferably Himalayan or similar)

1 ½ tsp dried oregano

1 ½ tsp ground cumin

1 tsp chilli powder

½ tsp paprika

½ tsp red pepper flakes

2-3 garlic cloves crushed

For the tzatziki*

2 small Lebanese cucumbers grated (should make about ¾ to a cup of grated cucumber after squeezing out the juice)

1 ¼ cup of plain Greek yoghurt

½ tsp lemon juice

½ tsp olive oil

1 garlic clove crushed

Salt and pepper


  1. Prepare your chicken by cutting into strips. Try and make them a similar size so they cook evenly

  2. In a large bowl, whisk together the ingredients for your marinade. Add the chicken and stir, making sure each piece is coated with the marinade. Cover and put aside but don’t return to the fridge.

  3. On a clean cutting board cut your capsicums and onion into strips. In a large non stick frying pan heat 1 tablespoon of olive or avocado oil. Cook on a medium or medium high heat until the capsicums are tender and onions are soft and translucent, approximately 10-12 minutes.

  4. Whilst the vegetables are cooking, make the tzatziki. Cut the cucumbers in half lengthwise. Use a spoon to scrape the seeds out then grate. Squeeze the cucumber to remove the excess liquid. Add the remaining ingredients then mix to combine. Set aside to allow the flavours to meld.

  5. Remove the vegetables from the heat, transfer to a bowl and cover. In the same pan, cook the chicken on a medium high heat until cooked through. Return the capsicum and onions to the chicken to heat through, then transfer to a serving bowl and garnish with the chopped parsley or oregano.

Make your fajitas with the flour tortillas, salad leaf, chicken and capsicums and yoghurt dressing for a tasty meal the whole family will love!

*If you use store bought tzatziki look at the nutrition label and choose the one with the least sugar and the smallest amount of ingredients.

This recipe also goes nicely with some avocado if you have any lying around. Enjoy!