Grilled Chicken Fajitas

Recipe View In a bowl, whisk together the lime juice, olive oil, and fajita seasoning. (2 minutes)

Recipe View Pour the mixture into a resealable plastic bag, add the chicken breasts, ensuring they are well-coated. Squeeze out any excess air and seal the bag. (3 minutes)

Recipe View Marinate the chicken in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor. (30 minutes)

Recipe View Preheat an outdoor grill to medium heat and lightly oil the grate to prevent sticking. (5 minutes)

Recipe View Cut the bell peppers in half, removing the inner membranes and seeds. (5 minutes)

Recipe View Remove the chicken from the marinade, shaking off any excess. Discard the remaining marinade. (2 minutes)

Recipe View Place the chicken and peppers (cut-side down) on the preheated grill. Cook, turning occasionally, until the chicken is no longer pink in the center and the juices run clear. The peppers should have nice grill marks. (Approximately 15 minutes). An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Recipe View Remove the chicken and peppers from the grill and let them rest for a few minutes before slicing them into strips. (5 minutes)

Recipe View Warm the flour tortillas according to package instructions. (3 minutes)

Recipe View Serve the grilled chicken and pepper strips on warm tortillas with your favorite toppings like guacamole, salsa, sour cream, and shredded cheese.