| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup lime juice (about 3 limes)
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt, plus more for sprinkling
- 1/2 teaspoon freshly ground black pepper, plus more for sprinkling
- 4 boneless chicken breast halves, skinned (about 2 pounds)
- 4 scallions, tops removed
- 1 yellow onion, quartered
- 1 green bell pepper, halved, seeded
- 1 red bell pepper, halved, seeded
- Shredded Cheddar, for serving
- Sour cream, for serving
Instructions
- Whisk the lime, oil, garlic, salt and pepper until combined in a small bowl. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
- Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over the vegetables; turn to coat.
- Preheat the grill to medium-high heat. Remove the chicken from the lime mixture and bring to room temperature. Sprinkle each side of the chicken with salt and pepper. Grill the chicken until cooked through, about 7 minutes each side. Grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.
- Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes. Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. Slice the chicken crosswise into strips and transfer to the platter. Serve with the Cheddar and sour cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 468 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 54 g |
| Cholesterol | 175 mg |
| Sodium | 737 mg |
Reviews
Wow! Finally a fajita recipe with No cilantro!..( sorry but the whole family don’t like cilantro!. We all agreed:” This is the one” – we all enjoy the flavors.. and best part is..I don’t have to open every jar in my spice cabinet ( so easy to make! Is it authenric? I don’t know but I made it last week and my family wants it again today! Thank you so much for the recipe Melissa!
Enjoyed this recipe and adding more lime juice to the final dish really added to the flavor.
Made this tonight and love it! Melissa is spot on with grilling time and temp- very appreciated as I am practicing my grilling skills but aren’t perfect with it yet. The veggies are fabulous, grilled peppers and onions are the best! I’m going to chop up the leftovers and make quesadillas. Thanks Melissa!
Love Melissa’s recipes. Hope you bring her back or even reruns. She and Ina Garten are the best cooks!!!!!!!!!
these are by far the best fajitas i have ever made! I like them so much that I would prefer them to most restaraunt fajitas. This is a definite must-try!
This was delicious! I only used 1 pound chicken as we are only 2, and had leftovers. Perhaps about 3/4 lb. next time. Made entire recipe marinade. Remember to cut the marinade in half before you put it in the chicken. I didn’t, but I boiled it before using on the veggies. This is great – I’d use with purchased salsa (hers is excellent, but more work than it’s worth considering what it adds to the overall dish; also not cheaper) and purchased tortillas.
Watched this on my tivo yesterday morning. Made it for dinner. Amazing, with lots of flavor. Recommend
I think this recipe is the BOMB!!!!!!!!! Reasonable and delicious!!!!!!! I cooked it on the foreman too. Definatly going to eat this again.
This is a great easy weeknight recipe. It tastes incredible and it’s gluten free!! That’s a HUGE bonus in my household!! I did make a few modifications to suit my families tastes buds. As an added bonus, I used gluten free wraps and made taco bowls out of them! Outstanding!!!
My family loved it!!! my daughter actually ate the bell peppers. Thank you soooooo much Melissa.