Look at all these colors! They just scream healthy and delicious!
Have you gotten into grilling for the season yet? We grill everything lately… veggies, meat, fruit, pizza, tortillas, quesadillas… So today I’m showing you my recipe for grilled vegetable and chicken fajitas:
1-2 chicken breasts
1 Red pepper
1 Green Pepper
1 Yellow Pepper
1/2 – 1 Onion
Cilantro
1 lime
olive oil
4 Large Tortillas
sour cream, cheese, avocados, salsa, etc (optional toppings)
Preheat the grill. Slice the peppers and onions into thick strips and slices.
Place all the veggies in a resealable bag and pour a couple tablespoons of olive oil over them. Add a little salt and pepper if you’d like. Seal the bag and shake so all vegetables are evenly coated.
Turn down the heat on the grill to Low where the vegetables will cook and Medium where the chicken will cook. Place the chicken on the grill, and season with salt and pepper if you like. If you have a grate for your veggies pour the bag out on to the grate. Otherwise carefully set the veggies on the grill so the peppers and onions won’t fall through. Close the grill and wait 4-6 minutes.
Flip the veggies – they should be lightly browned but not burnt. When the chicken is cooked (white with browned grill lines on the underside) Flip the chicken. Close the grill. Quickly chop the cilantro and cut the lime in half. After a few minutes of cooking, sprinkle the cilantro onto the veggies and chicken and squeeze the lime juice onto the veggies and chicken.
Let cook with the grill closed for just another minute or two and then remove from the grill.
Slice the chicken into strips. Warm a stack of tortillas in the microwave for about 20 seconds. If you want to get really crazy you can even put the tortillas on the grill for a minute before or after you assemble it, but I start getting impatient when its this close to dinner. We like to spread the sour cream evenly on the tortillas first to avoid getting a big dollop of it in one bite. I do cheese next and then the warm vegetables and chicken so it melts the cheese. Then add any other toppings and enjoy the freshest, most delectable grilled fajita you’ve ever had!
Grilled Vegetable and Chicken Fajitas
1-2 chicken breasts
1 Red pepper
1 Green Pepper
1 Yellow Pepper
1/2 – 1 Onion
Cilantro (to taste)
1 lime
olive oil
4 Large Tortillas
Sour cream, cheese, avocados, salsa, etc (optional toppings)
Preheat the grill. Slice the peppers and onions into thick strips and slices. Place all the veggies in a resealable bag and pour a couple tablespoons of olive oil over them. Add a little salt and pepper if you’d like. Seal the bag and shake so all vegetables are evenly coated. Turn down the heat on the grill to Low where the vegetables will cook and Medium where the chicken will cook. Place the chicken on the grill, and season with salt and pepper if you like. Carefully set the veggies on the grill so the peppers and onions won’t fall through. Close the grill and wait about 4-6 minutes. Flip the veggies – they should be lightly browned but not burnt. When the chicken is cooked (white with browned grill lines on the underside) Flip the chicken. Close the grill and cook for a few more minutes. Quickly chop the cilantro and cut the lime in half. After a few minutes of cooking, sprinkle the cilantro onto the veggies and chicken and squeeze the lime juice onto the veggies and chicken. Let cook with the grill closed for just another minute or two and then remove from the grill. Slice the chicken into strips. Warm a stack of tortillas in the microwave for about 20 seconds. We like to spread the sour cream evenly on the tortillas first to avoid getting a big dollop of it in one bite. I do cheese next and then the warm vegetables and chicken so it melts the cheese. Then add any other toppings and enjoy the freshest, most delectable grilled fajita you’ve ever had!
