Tender and juicy marinated chicken and a colorful trio of bell peppers and onions are grilled to perfection and served on warm tortillas.
Ingredients
- 2 tablespoons olive oil
- 2 limes, juiced
- 2 tablespoons fajita seasoning
- 1 pound boneless skinless chicken breasts, about ½-inch thick
- 2 red bell peppers
- 1 yellow bell pepper
- 1 green bell pepper
- 1 large onion, quartered
- 8 to 10 flour tortillas, (I use low carb tortillas)
Instructions
- In a mixing bowl combine olive oil, lime juice, and fajita seasoning; whisk to combine.
- Pour the marinade in a large ziploc bag.
- Add chicken breasts to the marinade; seal the bag and refrigerate for at least 20 minutes, and up to an hour.
- In the meantime, cut the peppers in half; discard the tops, seeds, and membranes.
- Preheat outdoor grill to Medium Heat.
- Clean the grill grates, then lightly oil the grill grates.
- Remove chicken from marinade and shake off excess. Discard marinade.
- Place chicken, peppers, and onions on the grill.
- Cook, turning chicken, peppers, and onions occasionally, until chicken is no longer pink and veggies are tender; about 15 to 20 minutes. Chicken is done when the internal temperature registers at 165˚F.
- Remove chicken, peppers, and onions from the grill; let chicken and veggies stand 5 minutes.
- In the meantime, warm the tortillas on the grill for about a minute per side.
- Cut chicken, peppers, and onions into strips; serve on tortillas.
Nutrition
Calories: 168kcal | Carbohydrates: 10g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 168mg | Potassium: 490mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1467IU | Vitamin C: 112mg | Calcium: 24mg | Iron: 1mg
