GRILLED CHICKEN FAJITAS RECIPES

GRILLED CHICKEN FAJITAS | ALLRECIPES

Grilled Chicken Fajitas | Allrecipes image

Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.

Provided by mikeandmelody

Categories Meat and Poultry Chicken Breast

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 10 fajitas

Number Of Ingredients 7

Ingredients

2 lime (2" dia)s limes, juiced
2 tablespoons olive oil
2 tablespoons fajita seasoning
1 pound skinless, boneless chicken breast halves
2 large yellow bell peppers
2 large red bell peppers
10 (6 inch) flour tortillas, warmed

Steps:

Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Cut bell peppers in half and discard the inner membranes and seeds.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Cut peppers and chicken into strips and serve on tortillas.

Nutrition Facts : Calories 402.2 calories, CarbohydrateContent 46.1 g, CholesterolContent 51.7 mg, FatContent 12.9 g, FiberContent 4.7 g, ProteinContent 25.7 g, SaturatedFatContent 2.6 g, SodiumContent 624.8 mg, SugarContent 6.2 g

GRILLED CHICKEN FAJITAS RECIPE - BETTYCROCKER.COM

Grilled Chicken Fajitas Recipe - BettyCrocker.com image

Add a little char to your fajitas and skip the stove with this essential summertime recipe.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1/4 cup lime juice
1 tablespoon vegetable oil
1 teaspoon chili powder
1 pound boneless skinless chicken breast halves, cut into 4x1/4-inch strips
1 medium onion, cut into 1/4-inch slices
8 Old El Paso™ flour tortillas (8 inches in diameter)
1 cup Old El Paso™ salsa (any variety)
1/2 cup guacamole, if desired

Steps:

Mix lime juice, oil and chili powder in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add chicken and onion; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Remove chicken and onion from marinade; reserve marinade. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade.
Divide chicken and onion among tortillas, placing in center. Fold one end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa and guacamole.

Nutrition Facts : Calories 450 , CarbohydrateContent 54 g, CholesterolContent 60 mg, FiberContent 4 g, ProteinContent 33 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 640 mg

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