Grilled Chicken Fajitas
Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuce with guacamole, salsa, and sour cream, if desired.
limes, juiced
2
olive oil
2
tablespoons
fajita seasoning
2
tablespoons
skinless, boneless chicken breast halves
1
pound
yellow bell peppers
2
large
red bell peppers
2
large
flour tortillas, warmed
10
(6 inch)
 Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
  Preheat an outdoor grill to medium heat and lightly oil the grate.
  Cut bell peppers in half and discard inner membranes and seeds.
  Remove chicken from marinade and shake off excess. Discard remaining marinade.
  Place chicken and peppers (cut-side down) on the preheated grill. Cook, turning occasionally until chicken is no longer pink in center, juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).
  Cut peppers and chicken into strips and serve on tortillas.
