We love grilling out almost as much as we love Mexican food. I found this recipe years ago and it’s one that we consider a favorite. It’s super easy to toss everything together in a ziploc bag early in the day and then the grill it up later in the evening. Add a few toppings and dinner is served.
^awkward hands^
Ingredients include chicken breast, bell peppers, red onions, lime juice, salsa, garlic, and olive oil.
Grilled Chicken Fajitas
1 lb. boneless, skinless chicken breasts
4 slices red onion, cut 1/4″ thick
2 large bell peppers, halved
2 T. each olive oil & lime juice (I use a whole lime)
2 cloves garlic, minced
1 cup salsa
tortillas
additional toppings
sharp cheddar
whole Greek yogurt or sour cream
Marinate 2-24 hours – great if you are organized the night before. Grill the chicken & vegetables about 5 minutes on each side or until done. We use a grill pan for the vegetables so they don’t slip through the grates. While everything is grilling, bring reserved marinade to a boil. Cut chicken & vegetables into thin strips and drizzle with marinade. Divide among tortillas. Enjoy!
