This chicken fajitas recipe originally comes by way of my brother-in-law, who is the family grill master. Upon my request my husband has made it his own by lightening way up on the oil and boosting the amount of garlic. We’ve taken to doubling the recipe so we can use the already grilled meat for Chicken Salsa Verde Casserole later in the week; it’s our nod to the time-saving tip of “cook once, eat twice.” Although whole grain tortillas are used as the wrap I usually enjoy it without for a still tasty low-starch/ low-carb version.
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Serves 4-5
Chicken Fajitas Ingredients
1.25 lb organic chicken breast tenders
2 Tbsp (or less) olive oil
4 cloves fresh garlic, minced
1/2 tsp ground black pepper
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp salt
1 Tbsp concentrated lemon juice
2 whole red bell peppers, sliced into strips
1 medium sweet onion, sliced into strips
Serve with: whole grain tortillas, sour cream or plain yogurt, sliced avocado, salsa, and fresh cilantro
Chicken Fajitas Directions
- To create the marinade for the chicken: In a bowl combine the olive oil, garlic, black pepper, oregano, chili powder, salt, and lemon juice. Place in a sealable plastic bag with the chicken meat, seal, and massage the ingredients into the meat. Refrigerate 1 hour to overnight (the longer the meat marinates the better.)
- Preheat your outdoor grill to medium-high, and slice up the peppers and onion.
- Place the marinated chicken along with the peppers and onions on a long strip of sprayed aluminum foil on the grill. Cook for 5-7 minutes, then turn everything over. Cook the veggies for approximately 7 more minutes, until they are soft yet still crisp. Cook the chicken until it is cooked through and there is no pink inside (internal temperature of 180 deg F.)
- Serve with the whole grain tortillas, sour cream or yogurt, avocado, salsa, and fresh cilantro.
