Description
Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.
Ingredients
- 2 lime (2″ dia)s limes, juiced
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
- 1 pound skinless, boneless chicken breast halves
- 2 large yellow bell peppers
- 2 large red bell peppers
- 10 (6 inch) flour tortillas, warmed
Instructions
- Whisk lime juice
- olive oil
- and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts
- coat with the marinade
- squeeze out excess air
- and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut bell peppers in half and discard the inner membranes and seeds.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken and peppers (cut-sides down) on the preheated grill. Cook
- turning occasionally
- until chicken is no longer pink in the center and the juices run clear
- and peppers have nice grill marks on them
- about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut peppers and chicken into strips and serve on tortillas.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 50 mins
Servings: 5