Recipe: Trish's Low Sodium Chicken Fajitas

Mar 10, 2016

In honor of World Kidney Day, we’ve found a fast recipe for chicken fajitas that will make you forget all about salt. Cumin and chili powder are the heroes of this dish, making for a very tasty meal that’s low in sodium. Doctors recommend dialysis patients limit their sodium intake to less than 2,000 mg a day – that’s less than a teaspoon of salt! Here’s a delicious alternative from a dietitian at Satellite Healthcare.

Makes:8 fajitas (1 fajita per serving)

Calories: 282; Cholesterol: 70 mg; Carbohydrates: 22.4 g; Potassium: 317 mg; Total Fat: 9.4 g; Sat. Fat: 2.2 g; Sodium: 330 mg; Protein: 25.6 g

Source: Trish Rowe, renal dietitian


  • 6 boneless, skinless chicken thighs, cut into 1/2″ strips
  • 1 large yellow onion, sliced in 1/4″ strips
  • 1 large red pepper, cored & sliced in 1/4″ strips
  • 1-2 tablespoons chili powder
  • 1/2 – 1 tablespoon cumin
  • Black pepper
  • Fresh cilantro, chopped, for garnish (optional)
  • 8 flour tortillas
  • Olive oil


  1. In a large skillet, saute pan or wok, saute onion in olive oil over medium heat for 2-3 min
  2. Add sliced peppers & saute 5-6 minutes more. Remove peppers and onion from the pan and place in bowl.
  3. Saute chicken until just done, approx. 8-10 min. Add onions and peppers back to the pan with the chicken.
  4. Season with chili powder, cumin, and black pepper. Stir thoroughly.
  5. Turn off heat and garnish with cilantro. Serve with warm flour tortillas.

Low sodium fajita marinade

Categories: Recipes