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Fajita Plates

Points: 6
Fajita Plates
I skipped the wrap here because I'd rather spend my calories on real sour cream and guacamole. The nutritional total for this plate is based on using 4 tbsp of guacamole, 2 tbsp of full-fat sour cream, 1 tsp olive oil used on the peppers. Recipe for home-made pico de gallo can be found in the "Sides, Sauces & Dressing" section of this site, or just use the top search bar to find it.
Total Cook/Prep time: 40 minutes


  • 1 package chicken cutlets
  • 1 can black beans
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 medium onion
  • Guacamole
  • Pico de gallo
  • Sour cream (full fat)
  • Ground cumin
  • Chili powder
  • Garlic powder
  • Olive oil
  • Salt and pepper


Coat the chicken in a dry rub of the ground cumin, chili powder and garlic powder.

Set aside.

Wash hands and counter surface after handling the raw chicken.

Cut the peppers and onions in large pieces.

Rinse and drain the black beans.

Grill the chicken, peppers and onions on the grill (dry - no oil at this point).

After the chicken and vegetables are done cooking, brush the peppers and onions with a thin coat of olive oil (using a pastry brush).

Add salt and pepper to the chicken and vegetables.

Arrange each plate with a spread of the chicken, peppers, black beans, 4 tbsp of guacamole, pico de gallo and 2 tbsp sour cream. 



  5 (1 reviews)
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