Flavor-Packed Grilled Chicken Fajitas

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Flavor-Packed Grilled Chicken Fajitas

Tender marinated chicken grilled to perfection, paired with charred bell peppers and onions—all wrapped in warm tortillas for the ultimate weeknight dinner.

Grilled chicken fajitas are a sizzling Tex-Mex favorite, perfect for summer cookouts or any night you crave something bold, colorful, and fresh. Juicy chicken breasts soak up a zesty lime and fajita seasoning marinade, then hit the grill alongside vibrant peppers and onions. The result? Smoky, savory flavor in every bite—served in soft, warm tortillas and customizable with your favorite toppings.

Whether you’re feeding a family or hosting friends, this easy fajita recipe delivers a festive, satisfying meal with minimal fuss.

Ingredients

Serves 6

  • 2 tablespoons olive oil
  • Juice of 2 limes (freshly squeezed for the brightest flavor)
  • 2 tablespoons fajita seasoning (store-bought or homemade)
  • 1 pound boneless, skinless chicken breasts (sliced to about ½-inch thickness for quick and even cooking)
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 large onion, quartered
  • 8 to 10 flour tortillas (low-carb tortillas can be used if preferred)

Optional Toppings:

  • Fresh cilantro
  • Sliced avocado or guacamole
  • Sour cream or Greek yogurt
  • Shredded cheese
  • Salsa or pico de gallo
  • Lime wedges

Instructions

1. Marinate the Chicken

In a medium bowl, whisk together the olive oil, lime juice, and fajita seasoning until well combined.
Transfer the marinade to a large resealable plastic bag or shallow dish. Add the chicken breasts, making sure they are fully coated. Seal and refrigerate for at least 20 minutes, or up to 1 hour for deeper flavor.

2. Prepare the Vegetables

While the chicken is marinating, slice the bell peppers in half and remove the stems, seeds, and membranes. Quarter the onion.

3. Preheat the Grill

Heat your outdoor grill to medium heat (around 375°F to 400°F).
Clean the grill grates thoroughly and lightly oil them using a paper towel dipped in oil and held with tongs.

4. Grill the Chicken and Vegetables

Remove the chicken from the marinade and shake off any excess. Discard the used marinade.
Place the chicken, peppers, and onions directly on the grill grates.
Grill everything, turning occasionally, for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are slightly charred and tender.

5. Rest and Slice

Transfer the grilled chicken and vegetables to a cutting board. Let them rest for 5 minutes to allow the juices to redistribute.
Slice the chicken, peppers, and onions into thin strips.

6. Warm the Tortillas

Place the tortillas on the grill for about 1 minute per side, just until warm and slightly toasted.

7. Assemble and Serve

Fill each tortilla with the sliced chicken, grilled veggies, and your favorite toppings. Serve immediately with lime wedges for a burst of extra flavor.

Tips for Success

  • Want extra smoky flavor? Add a pinch of smoked paprika to your marinade.
  • Meal prep tip: You can marinate the chicken up to 24 hours ahead.
  • Don’t overcrowd the grill. Cook in batches if needed to ensure even grilling.

Nutrition Information (Per Serving)

Calories: 168 | Carbs: 10g | Protein: 17g | Fat: 7g | Saturated Fat: 1g
Cholesterol: 48mg | Sodium: 168mg | Potassium: 490mg | Fiber: 3g | Sugar: 3g
Vitamin A: 1467 IU | Vitamin C: 112mg | Calcium: 24mg | Iron: 1mg

Note: Nutritional values are estimates and may vary depending on specific ingredients used.

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