Whole30 Grilled Chicken Fajitas
Fire up the grill for these irresistibly flavorful Whole30 Grilled Chicken Fajitas—a healthy, protein-packed dinner that's bursting with smoky, zesty goodness! Perfect for a clean-eating lifestyle, this recipe combines tender, marinated chicken breasts infused with lime juice, garlic powder, and bold spices like paprika and cumin. Vibrant bell peppers and red onion are tossed in the same flavorful marinade, then grilled to perfection for that signature charred sweetness. With just 20 minutes of prep and under 15 minutes of cook time, this gluten-free, dairy-free dish is ideal for busy weeknights or weekend gatherings. Serve piping hot with fresh cilantro and lime wedges for an extra layer of freshness, and enjoy a guilt-free meal that's as wholesome as it is satisfying!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole green bell pepper
- 1 whole red onion
- 0.25 cup fresh cilantro
Instructions
1. In a small bowl, mix together olive oil, lime juice, garlic powder, ground cumin, chili powder, paprika, salt, and black pepper to create the marinade.
2. Place the chicken breasts in a shallow dish and pour half of the marinade over the chicken. Reserve the rest of the marinade for the vegetables.
3. Cover the chicken and let it marinate in the refrigerator for at least 30 minutes, if time allows.
4. While the chicken is marinating, prepare the vegetables. Slice the red, yellow, and green bell peppers into thin strips. Slice the red onion into similar sized strips.
5. Preheat your grill to medium-high heat.
6. Once the grill is hot, place the chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until fully cooked through and juices run clear.
7. While the chicken is grilling, toss the sliced vegetables with the reserved marinade.
8. Add the vegetables to a grill pan and set it on the grill. Cook while stirring occasionally until the vegetables are tender and slightly charred, about 5-7 minutes.
9. Once the chicken is done, remove it from the grill and let it rest for a couple of minutes. Then slice the chicken into thin strips.
10. Assemble the fajitas by placing a portion of the grilled chicken and vegetables onto a plate and garnish with freshly chopped cilantro.
11. Serve the fajitas hot, with lime wedges on the side if desired.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2744 mg | 119% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 16.8 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2724 mg | 58% | |
*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.
