Grilled Chicken Fajitas

Instructions

1. In a mixing bowl, whisk together olive oil, lime juice, and fajita seasoning. Pour the mixture into a large zip-top bag.
2. Add the chicken breasts to the bag, seal, and refrigerate for at least 20 minutes, up to 1 hour.
3. While the chicken marinates, cut the bell peppers in half, remove tops, seeds, and membranes. Quarter the onion.
4. Preheat an outdoor grill to medium heat. Clean the grates and lightly oil them.
5. Remove chicken from marinade, shaking off excess. Discard the remaining marinade.
6. Place chicken, peppers, and onions on the grill. Cook, turning occasionally, until chicken is cooked through and vegetables are tender, about 15–20 minutes. Chicken is done when the internal temperature reaches 165°F (74°C).
7. Remove chicken and vegetables from the grill and let rest for 5 minutes.
8. Warm the tortillas on the grill for about 1 minute per side. Slice the chicken and vegetables into strips.
9. Serve on tortillas and top with optional garnishes such as guacamole, salsa, or sour cream.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4–5
• Difficulty: Easy

Variations & Substitutions

• Use skirt steak or shrimp instead of chicken for a different protein.
• Swap bell peppers for poblano or Anaheim peppers for a mild kick.
• Marinate chicken overnight for extra flavor.
• Serve with corn tortillas for a gluten-free option.

Serving Suggestions