Grilled Chicken Fajitas with Peppers and Onions

The perfect recipe to bring out at your next backyard BBQ.

Ingredients

• To Marinate Chicken
• 2 (550 g) boneless skinless chicken breast
• 1 cup (240 ml) Fajita Marinade
• To Cook Fajitas
• 1 (250 g) red bell pepper, seeded, sliced
• 1 (250 g) onions, peeled, sliced
• 1 Tablespoon Taco Seasoning
• 1 Tablespoon light olive oil
• To Serve
• 8 tortillas, warmed
• (120 ml) Salsa Mexicano
• (120 ml) Guacamole
• cilantro leaves for garnish

Directions

1. To Marinade: Place marinade and chicken breast into a Ziploc bag and seal. Marinate under refrigeration for 4-8 hours. Toss the onions, peppers, olive oil and taco seasoning and refrigerate until ready to grill.
2. To Cook: Preheat grill to high. Once hot place chicken breasts onto hot grates (discard marinade). Cook 1-2 minutes, then rotate 90° to achieve hash marks. Cook another 2 minutes. Turn off one side of the grill and flip chicken breast over to this side.
3. Place grilling basket on to the grill grates over the flame. let warm and then add vegetables mixture. Close the lid and allow to cook for 2 minutes. Open grill lid and mix the vegetables. Close the lid again to continue cooking the chicken under indirect heat.
4. Move vegetable mixture to indirect heat side and close the lid. Cook chicken until it is 165°F (75°C) about 5 minutes.
5. To Serve: Remove the vegetables to serving dish, slice the chicken and warm the tortilla shells on the grill. Serve with guacamole, salsa, fresh cilantro.

Notes

Try these with your favorite Vitamix Margarita recipe. This is a great meal-prep recipe. Portion out for lunch during the week and just reheat. Mix and match vegetables using what's in season.

Nutrition

1 serving (433g)

• Calories: 629

• Total Fat: 19g

• Total Carbohydrate: 64g

  • Dietary Fiber: 8g
  • Sugars: 9g

• Protein: 52g

• Cholesterol: 145mg

• Sodium: 1240mg