Grilled Chicken Fajitas
Fire up the grill and get ready to savor the bold and vibrant flavors of Grilled Chicken Fajitas! Perfectly marinated chicken strips infused with zesty lime, smoky paprika, and aromatic garlic are grilled to tender perfection alongside a medley of colorful bell peppers and sweet red onion. Wrapped in warm, soft flour tortillas and topped with fresh cilantro, these fajitas are a celebration of smoky, spicy, and tangy flavors in every bite. Quick and easy to prepare in under an hour (including prep and cook time), this recipe is perfect for weeknight dinners or festive gatherings. Serve with sour cream and salsa for a customizable Tex-Mex feast that will have everyone coming back for seconds! Keywords: grilled chicken fajitas, Tex-Mex recipe, quick dinner, flavorful marinade, healthy chicken recipe.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 3 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium, sliced red bell pepper
- 1 medium, sliced green bell pepper
- 1 medium, sliced yellow bell pepper
- 1 large, sliced red onion
- 8 small flour tortillas
- 0.25 cup, chopped fresh cilantro
- 0.5 cup sour cream
- 0.5 cup salsa
Instructions
In a large bowl, combine 2 tablespoons of olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper.
Slice the chicken breasts into 1/2-inch strips and add to the marinade. Toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best results.
Preheat the grill to medium-high heat.
In a separate bowl, toss the sliced bell peppers and onion with the remaining 1 tablespoon of olive oil.
Place the marinated chicken strips on the grill. Cook for about 6–8 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.
At the same time, place the sliced bell peppers and onions on the grill. Grill for about 5–7 minutes until slightly charred and soft, stirring occasionally.
Remove the chicken and vegetables from the grill and transfer to a serving platter. Cover with foil to keep warm.
Warm the flour tortillas on the grill for about 30 seconds on each side until pliable.
To assemble, place a few strips of chicken on each tortilla, top with grilled peppers and onions. Garnish with chopped cilantro.
Serve with sour cream and salsa on the side for added flavor.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 5501 mg | 239% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 28.8 g | ||
| Protein | 245.3 g | 491% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 804 mg | 62% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3481 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
