Soy-Free Grilled Chicken Fajitas
Elevate your weeknight dinner game with these vibrant and zesty Soy-Free Grilled Chicken Fajitas! Perfectly marinated chicken strips, infused with the bold flavors of lime juice, garlic, cumin, and smoky paprika, are grilled to juicy perfection alongside tender, lightly charred bell peppers and onions. This simple, soy-free marinade ensures an allergen-friendly meal without compromising on taste. Served with warm corn tortillas and a sprinkle of fresh cilantro, these fajitas are a wholesome, crowd-pleasing option for busy families or casual gatherings. Ready in just 40 minutes, this recipe offers a delicious, healthy twist on Tex-Mex classics that’s bound to become a go-to favorite in your kitchen!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow onion
- 2 tablespoons Lime juice
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Corn tortillas
- 0.25 cup Fresh cilantro
Instructions
In a small bowl, mix together the lime juice, olive oil, garlic powder, ground cumin, paprika, chili powder, salt, and black pepper. This will create your marinade.
Slice the chicken breasts into thin strips. Place the chicken strips in a shallow dish or a large zip-top bag.
Pour the marinade over the chicken, ensuring it is evenly coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes to marinate.
While the chicken is marinating, core and deseed the red and green bell peppers. Slice them into thin strips.
Peel the onion and slice it into thin rings or strips.
Preheat your grill to medium-high heat.
Once the grill is heated, place the marinated chicken strips on the grill. Cook for 6-8 minutes on each side, or until the chicken is fully cooked and has grill marks.
Remove the chicken from the grill and set it aside to rest.
Place the sliced peppers and onion onto the grill. Grill for about 4-5 minutes, stirring occasionally until the vegetables are slightly charred and tender.
Warm the corn tortillas on the grill for about 30 seconds on each side to make them pliable.
Slice the rested chicken into bite-sized pieces if needed.
Serve the grilled chicken, peppers, and onions with the warmed corn tortillas.
Garnish with freshly chopped cilantro before serving. Enjoy your soy-free fajitas!
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 20.8 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 365 mg | 28% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2832 mg | 60% | |
*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.
