Description
Grilled chicken fajitas feature tender marinated chicken, bell peppers, and onions grilled to perfection. Serve on warm tortillas with your favorite toppings.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 limes, juiced
- 2 tablespoons fajita seasoning
- 1 pound boneless skinless chicken breasts, about 1/2 inch thick
- 2 red bell peppers
- 1 yellow bell pepper
- 1 green bell pepper
- 1 large onion, quartered
- 8 to 10 flour tortillas
Instructions
- In a bowl, combine olive oil, lime juice, and fajita seasoning; whisk. Pour into a large Ziploc bag.
- Add chicken to the marinade, seal the bag, and refrigerate for 20 minutes to 1 hour.
- Cut the peppers in half and discard the tops, seeds, and membranes.
- Preheat an outdoor grill to medium heat.
- Clean and oil the grill grates.
- Remove chicken from marinade and shake off excess. Discard marinade.
- Place chicken, peppers, and onions on the grill.
- Cook, turning occasionally, until chicken is no longer pink and veggies are tender, about 15 to 20 minutes. Chicken should reach 165 F.
- Remove chicken, peppers, and onions from the grill; let rest for 5 minutes.
- Warm tortillas on the grill for a minute per side.
- Cut chicken, peppers, and onions into strips and serve.
Notes
- Marinate chicken for optimal flavor.
- Adjust grilling time based on grill temperature.
- Serve with your preferred fajita toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 168kcal
- Sugar: 3g
- Sodium: 168mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 48mg