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Grilled Chicken Fajitas




  • 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


  • 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


  1. For marinade, combine olive oil, lime juice, garlic, Seasoning Mix and salt in Small-Batter Bowl; whisk till blended.
  2. 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.
  3. Prepare grill. Remove chicken from marinade; discard marinade.
  4. Grill chicken and vegetables over medium coals for 12-15 minutes or till 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.
  5. Wrap tortillas in heavy aluminum foil; place on grill to warm 5-7 minutes using Barbecue Tongs.
  6. Remove chicken and vegetables from grill and slice into strips.
  7. To serve, place chicken and vegetables in tortillas. Top with salsa, shredded cheese and sour cream, if desired.

Yield: 8 servings

Per serving: Calories 280, Total Fat 12 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Carbohydrate 19 g, Protein 23 g, Sodium 360 mg, Fiber less than 1 g

Cook’s Tip: Substitute 1 teaspoon chili powder for Southwestern Seasoning Mix, if desired.

Recipe credit: Pampered Chef


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