Grilled Chicken Fajitas - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 15

Cook Time 6

Marinating Time 2

Total Time 2 21

In a bowl or a ziptop bag, mix together 3 tablespoons olive oil, soy sauce, lime juice, garlic, 2 tablespoons fajita seasoning, and chopped cilantro to make the marinade.
Add the chicken to the marinade, and mix until it’s well coated. Seal the bag or cover the bowl, place in the fridge and allow to marinate for 2-24 hours.
Core and slice the bell peppers in halves, and the onions in quarters keeping them intact. Drizzle the remaining olive oil all over them, and sprinkle the fajita seasoning.
Peheat the grill to medium-high heat then clean and oil the grill grates. Remove the chicken from the marinade, and place on the grill along with the vegetables, and cook for 3 minutes, then flip and cook for 3 more minutes or until the internal temperature of the chicken reaches 165°F/74°C with an Instant read thermometer.
Remove from the grill onto a clean dish, allow to cool for 5 minutes then slice and serve with warm tortillas and your favorite toppings.

Marinate overnight if possible. If you marinate the chicken in the fridge the night before, you'll have extra delicious chicken fajitas.
Grill the tortillas. Since you already have the grill warmed up, it's easy to warm the tortillas on it as well. They only need about a minute over low heat, and keep a close eye on them so that they don't char too much.
Use a meat thermometer: You will know that the chicken is fully cooked because it will read 165°F/74°C on the inside.
To Store: Keep any leftovers in an airtight container in the fridge for up to 4 days. Reheat, or add the chicken and veggies to a salad or a wrap for lunch the next day.