Grilled Chicken Fajitas
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
266 kcal
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Course
Main Course
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Cuisine
Mexican
Grilled Chicken Fajitas
Description
This Grilled Chicken Fajitas recipe involves marinating chicken breasts and bell peppers separately in a blend of fresh garlic, chopped cilantro, fresh lime juice, ground cumin, olive oil, soy sauce, water, salt, and pepper. Marinating the chicken for at least two hours and the vegetables for an hour allows the flavors to infuse and tenderize the meat.
Grilling over medium heat cooks the chicken thoroughly while providing slight char and smoky flavor; peppers are grilled until tender but still crisp. Once cooked, the chicken is sliced and combined with grilled peppers.
The fajita filling is served in warmed small flour or corn tortillas, offering flexibility for toppings such as salsa, sour cream, or cheese. This meal supports casual dining and customization at the table.
The note on preparation suggests slicing the onion with the root intact and grilling it as a whole strip to prevent pieces from slipping through the grill grates while allowing even cooking. The included nutritional information accounts for chicken, vegetables, and a portion of the marinade used.
Ingredients
- 3 chicken breast boneless skinless
- 2 bell pepper halved, red or yellow
- 1 green bell pepper halved
- 1 white onion sliced (see note)
Marinade
- 2 cloves garlic
- ¼ cup cilantro chopped, fresh
- ¼ cup lime juice fresh
- ½ teaspoon cumin
- 3 tablespoons water
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- salt to taste
- black pepper to taste
For Serving
- 8 small flour tortillas or corn tortillas, 6-inch
- toppings as desired
Instructions
- Whisk all marinade ingredients until smooth.
- Pour ½ of the marinade over the chicken. Refrigerate for at least 2 hours. Pour remaining ½ of the marinade over the vegetables and refrigerate at least 1 hour.
- Preheat grill to medium heat. Cook chicken 7-8 minutes per side or until cooked through and chicken reaches 165°F. Add vegetables to the grill and cook just until tender crisp.
- Slice chicken and peppers.
- Warm tortillas according to package directions. Fill tortillas with chicken, grilled peppers and desired toppings.
Notes
- For grilling onions, leave the root intact when slicing into strips to keep pieces together and avoid slipping through the grill grate.
- Nutritional information includes the chicken, vegetables, and one-third of the marinade mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266 | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 37g | 74% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 286mg | 12% |
| Potassium | 854mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2090IU | 42% |
| Vitamin C | 107mg | 119% |
| Calcium | 25mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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