Description
Tender, marinated chicken grilled to perfection and served with sautéed peppers and onions, all wrapped in warm tortillas. These flavorful fajitas are a fun, customizable meal that’s sure to please everyone at the table.
Ingredients
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice (freshly squeezed)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground coriander
- Salt and freshly ground black pepper, to taste
For the Vegetables:
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For Serving:
- 8 small flour tortillas (or corn tortillas if preferred)
- Sour cream (optional)
- Guacamole (optional)
- Salsa (optional)
- Fresh cilantro, chopped (optional)
- Lime wedges (optional)
Instructions
Start by preparing the chicken. In a mixing bowl, combine the olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, onion powder, and coriander. Add salt and pepper to taste. Whisk the ingredients together until well combined.
Place the chicken breasts in the bowl with the marinade, ensuring they are fully coated. Cover the bowl and let the chicken marinate in the refrigerator for 20-30 minutes. If you’re short on time, you can marinate the chicken for as little as 15 minutes, but longer marination will yield more flavor.
While the chicken is marinating, prepare the vegetables. Slice the red, green, and yellow bell peppers into thin strips. Slice the red onion thinly as well. Place all the vegetables into a separate bowl.
Drizzle the vegetables with olive oil and season with salt and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasoning.
Preheat your grill or grill pan to medium-high heat. If using a grill pan, lightly brush it with a little bit of olive oil to prevent sticking.
Once the grill is ready, place the marinated chicken breasts on the grill. Cook the chicken for 5-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C) and is fully cooked. The chicken should be golden and slightly charred on the outside.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips. This helps the chicken retain its juices, making it more tender and flavorful.
While the chicken is resting, place the seasoned bell peppers and onions onto the grill or grill pan. Grill the vegetables for about 4-5 minutes, tossing them occasionally with tongs, until they are tender and lightly charred. The goal is to soften the vegetables while still keeping them slightly crisp.
Once cooked, remove the vegetables from the grill and set them aside.
While the chicken and vegetables are grilling, warm the flour tortillas. You can do this by placing them on the grill for about 30 seconds on each side, or you can warm them in the microwave for about 20-30 seconds, wrapped in a damp paper towel.
To assemble the fajitas, place a warm tortilla on a plate. Add a few strips of grilled chicken, followed by a generous amount of grilled peppers and onions. Top with your desired toppings, such as sour cream, guacamole, salsa, and fresh cilantro.
Serve the fajitas with lime wedges on the side for an extra burst of citrus flavor.
Once your fajitas are assembled, serve them immediately while the chicken and veggies are still warm. Enjoy the fresh, smoky flavors of the grilled chicken and vegetables wrapped in soft tortillas. Pair your fajitas with a side of Mexican rice, beans, or a simple salad for a complete meal.
- Prep Time: 10 minutes (not including marination time)
- Marinating Time: 20-30 minutes
- Cook Time: 10-15 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 15-20g
- Carbohydrates: 25-30g
- Protein: 30-35g