Paleo Grilled Chicken Fajitas
Elevate your weeknight meals with these Paleo Grilled Chicken Fajitas—an irresistibly flavorful, healthy twist on a Tex-Mex favorite! Perfectly marinated chicken breasts infused with lime juice, olive oil, and a bold blend of chili powder, paprika, and cumin are grilled to perfection, delivering juicy, smoky bite after bite. Paired with sautéed bell peppers and onions, and served atop grain-free coconut tortillas, this recipe is bursting with vibrant, wholesome ingredients that align with paleo diets. Garnished with creamy avocado slices, fresh cilantro, and optional spicy jalapeño slices, these fajitas strike the perfect balance between bold flavors and clean eating. Ideal for busy families or dinner parties, this recipe is ready in just 40 minutes and is guaranteed to wow your guests while keeping things nutritious.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium yellow onion
- 8 pieces coconut tortillas
- 1 pieces sliced avocado
- 0.25 cup fresh cilantro
- 0.25 cup jalapeño slices
Instructions
Place the chicken breasts in a shallow dish or a resealable plastic bag.
In a small bowl, whisk together lime juice, olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper.
Pour the marinade over the chicken breasts, ensuring they are well coated. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Preheat your grill to medium-high heat.
While the grill is heating, slice the red and green bell peppers and the onion into thin strips.
Once the grill is hot, place the marinated chicken breasts on the grill. Cook for about 6-7 minutes per side, or until the chicken is cooked through and has nice grill marks.
At the same time, you can use a grill basket or pan to sauté the sliced bell peppers and onion until they are tender and slightly charred, about 8-10 minutes.
Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
Warm the coconut tortillas on the grill for about 30 seconds on each side.
Assemble the fajitas by placing grilled chicken, bell peppers, and onion onto each tortilla.
Garnish with avocado slices, fresh cilantro, and jalapeño slices if desired.
Serve immediately and enjoy your Paleo Grilled Chicken Fajitas!
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 24.8 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2552 mg | 54% | |
*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.
