Grilled Chicken Fajitas
Yield: 8 servings
Ingredients
Marinade
- 1/3 cup olive oil
- 1/3 cup fresh lime juice
- 2 garlic cloves, pressed
- 1 teaspoon Pantry Southwestern Seasoning Mix
- 1/2 teaspoon salt
Fajitas
- 1 1/2 pounds boneless, skinless chicken breast halves
- 2 medium green or red bell peppers, cut into 1/4 inch thick slices
- 1 medium red onion, cut into 1/4 inch thick slices
- 8 (7-inch) flour tortillas
- Suggested toppers (optional): salsa, shredded Colby & Monterey Jack cheese blend. sour cream
Instructions
Marinade
- Combine olive oil, lime juice, garlic, Seasoning Mix and salt in Small-Batter Bowl; whisk until blended.
Fajitas
- Place chicken in resealable plastic bag. Add 1/3 cup of the marinade to chicken; reserve remaining marinade. Seal bag; marinate in refrigerator 30 minutes.
- Prepare grill. Remove chicken from marinade; discard marinade.
- Grill chicken and vegetables over medium coals for 12 to 15 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once using Barbecue Tongs. Baste chicken and vegetables with reserved marinade using Barbecue Basting Brush during the last 2 minutes of grilling.
- Wrap tortillas in heavy aluminum foil; place on grill to warm 5 to 7 minutes using Barbecue Tongs.
- Remove chicken and vegetables from grill and slice into strips.
- To serve, place chicken and vegetables in tortillas. Top with salsa, shredded cheese and sour cream, if desired.
Notes
Substitute 1 teaspoon chili powder for Southwestern Seasoning Mix, if desired.
Nutrition
Per serving: Calories 280, Total Fat 12g, Saturated Fat 1.5g, Cholesterol 50mg, Carbohydrate 19g, Protein 23g, Sodium 360mg, Fiber less than 1g
Attribution
Recipe credit: Pampered Chef
