Grilling
Grilled Chicken Fajitas
Description
An easy, healthy recipe for perfectly seasoned grilled chicken fajitas in foil packets. Foolproof and perfect for fast, healthy dinners.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts cut into 1/2-inch strips
- 2 red bell peppers or yellow or orange bell peppers, seeded and cut into 1/2-inch strips
- 1 red onion seeded and cut into 1/2-inch slices
- 1 zucchini cut into 1/4-inch rounds
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- For serving: flour or whole wheat tortillas sour cream (or plain Greek yogurt), shredded cheese, diced avocado, sliced green onion, fresh cilantro, lime wedges
Directions
- Preheat the grill to medium/medium high (about 450° F). Place the chicken, bell peppers, onion, and zucchini in a large bowl. Top with the lime juice, chili powder, cumin, garlic powder, salt, onion powder, and cayenne. Toss to coat.
- Lay 6 large pieces of heavy-duty foil on the counter (if not using heavy duty, use two pieces of regular foil stacked on top of each other for each packet). Generously coat the foil with nonstick spray. Divide the chicken and vegetables among the 6 pieces of foil, then wrap them to form packets: bring up 2 sides of the foil so the edges meet. Seal the edges, making a tight 1/2-inch fold, then fold again, allowing space for heat to circulate. Fold in the ends to seal.
- Grill for 8 to 12 minutes, until the chicken is no longer pink in the center and the vegetables are crisp-tender. Carefully open the foil and allow steam to escape. Serve warm with tortillas and desired toppings.
