Grilled Chicken Fajitas

Name: Grilled Chicken Fajitas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 packets
Ingredients: 1 ½ pounds boneless, skinless chicken breasts; 2 red bell peppers; 1 red onion; 1 zucchini; 3 tablespoons freshly squeezed lime juice; 2 tablespoons chili powder; 2 teaspoons ground cumin; 2 teaspoons garlic powder; 1 ½ teaspoons kosher salt; 1 teaspoon onion powder; ¼ teaspoon cayenne pepper; For serving: flour or whole wheat tortillas

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6 packets
Calories
118 kcal
Course
Main Course
Cuisine
American, Mexican

Grilled Chicken Fajitas

Iris Warren

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An easy, healthy recipe for perfectly seasoned grilled chicken fajitas in foil packets. Foolproof and perfect for fast, healthy dinners.

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Ingredients

Servings

1 ½ pounds boneless, skinless chicken breasts cut into 1/2-inch strips
2 red bell peppers or yellow or orange bell peppers, seeded and cut into 1/2-inch strips
1 red onion seeded and cut into 1/2-inch slices
1 zucchini cut into 1/4-inch rounds
3 tablespoons freshly squeezed lime juice
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
1 ½ teaspoons kosher salt
1 teaspoon onion powder
¼ teaspoon cayenne pepper
For serving: flour or whole wheat tortillas sour cream (or plain Greek yogurt), shredded cheese, diced avocado, sliced green onion, fresh cilantro, lime wedges

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Instructions

Preheat the grill to medium/medium high (about 450° F). Place the chicken, bell peppers, onion, and zucchini in a large bowl. Top with the lime juice, chili powder, cumin, garlic powder, salt, onion powder, and cayenne. Toss to coat.
Lay 6 large pieces of heavy-duty foil on the counter (if not using heavy duty, use two pieces of regular foil stacked on top of each other for each packet). Generously coat the foil with nonstick spray. Divide the chicken and vegetables among the 6 pieces of foil, then wrap them to form packets: bring up 2 sides of the foil so the edges meet. Seal the edges, making a tight 1/2-inch fold, then fold again, allowing space for heat to circulate. Fold in the ends to seal.
Grill for 8 to 12 minutes, until the chicken is no longer pink in the center and the vegetables are crisp-tender. Carefully open the foil and allow steam to escape. Serve warm with tortillas and desired toppings.

Notes

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in the microwave.
TO MAKE AHEAD: Chicken and vegetables can be seasoned and stored in the refrigerator up to 1 day in advance. I haven't tried also assembling the foil packets in advance, but I think you could assemble and refrigerate them for a few hours, then place them on the grill when you are ready to cook.

Nutrition Information

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Serving 1packet (without tortillas or toppings) Calories 118kcal (6%) Carbohydrates 6g (2%) Protein 22g (44%) Fat 1g (2%) Cholesterol 45mg (15%) Fiber 2g (8%) Sugar 1g (2%)