Ironman and Triathlon Recipes – Fajitas

This recipe for Fajitas will keep you feeling satisfied and fuelled up without piling on the calories. Winning!




  • 1 kg chicken breast sliced
  • 1 brown onion sliced
  • 1 red capsicum sliced
  • 2 zucchinis sliced
  • 6-8 mushrooms sliced
  • 1 tsp olive oil
  • 1 cup taco sauce
  • ½ cup brown sugar
  • 420 g can refried beans heated
  • 1 Weight watchers Extra Light Sour cream
  • 8 store bought fajitas Small El Paso 13.5g per slice, warmed Off Mountain Bread


  1. Combine raw chicken breast and taco sauce in a bowl and marinate for 5-10 minutes.

  2. Stir fry onion and zucchini with olive oil until brown. Add red capsicum and mushrooms, ½ cup brown sugar and ½ cup water. Stir fry and allow sugar to caramelise. When cooked through, set aside.

  3. Stir fry chicken strips until cooked through.

  4. To serve, place vegetable and chicken mixture into warmed fajitas. Add sour cream and refried beans as desired.

Susie Burrell

Susie Burrell is one of Australia's leading dietitians with degrees in both nutrition and psychology. Susie has worked in sports nutrition for more than 10 years and has worked with a number of elite level teams including the St George Illawarra Dragons, South African Blue Bulls and is currently the consultant sports dietitian to the Parramatta Eels. Susie consults to leading supplement supplier Body Science and sees private clients at The Stadium Orthopaedic and Sports Medicine Centre in Sydney.