Go Back
+ servings

Grilled Chicken Fajitas

Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 6
Calories: 560kcal

Ingredients

  • cup extra virgin olive oil
  • cup freshly squeezed lemon or lime juice
  • 4 cloves garlic minced
  • 1 ½ tsp chili powder
  • 1 ½ tsp sea salt
  • 1 tsp freshly ground pepper
  • 4 boneless skinless chicken breasts (4 to 6 ounces each)
  • 2 medium yellow onions peeled and sliced into 1/4-thick rounds
  • 2 red bell peppers cut in half and seeded
  • 1 green bell pepper cut in half and seeded
  • 12 flour tortillas

Instructions

  • All ingredients ready? Let's begin!
  • In a small mixing bowl, whisk together the olive oil, lime juice, garlic, chili powder, salt, and pepper. Place the chicken breasts in a glass baking dish or 1-gallon plastic baggie. Pour 1/2 of the marinade over the chicken and turn to coat evenly. Reserve the rest for the vegetables. Seal the dish or baggie and refrigerate for 1-1/2 hours and up to 4 hours.
  • Remove the chicken from the refrigerator 30 minutes prior to grilling and set it aside to come to room temperature.
  • Lay out your onions and peppers on a sheet pan. Pour the remaining marinade over the onions and peppers, trying not to separate the onion slices into rings. Turn over to coat evenly.
  • Start your charcoal grill, preheat your gas grill to medium-high, or heat up your stovetop grill pan to medium-high.
  • Remove the chicken breasts from the marinade, allowing the excess to drip off. Grill the chicken until the internal temperature reaches 165°F when checked with a meat thermometer, approximately 7 minutes on each side. Transfer to a clean cutting board and tent loosely with foil.
  • While the chicken rests, grill the onions and peppers until tender and slightly charred, approximately 6 minutes per side. The onions might take longer than the peppers. Transfer the onions and peppers to the cutting board.
  • Separate the rings of the onion slices and place them on a large serving platter. Slice the pepper halves lengthwise into thin strips and place those on the platter. Slice the chicken crosswise into thin strips and place those on the platter.
  • Quickly warm the tortillas on the grill, a few seconds per side. Place them in a clean kitchen towel to keep warm.
  • Serve immediately with your preferred toppings

Video

Nutrition

Calories: 560kcal | Carbohydrates: 55g | Protein: 33g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1417mg | Potassium: 747mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1507IU | Vitamin C: 75mg | Calcium: 165mg | Iron: 4mg