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