Vanilla instant pudding is used to make chocolate chip cookies.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 5 |
| Yield: | 10 fajitas |
Ingredients
- 2 limes, juiced
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
- 1 pound skinless, boneless chicken breast halves
- 2 large yellow bell peppers
- 2 large red bell peppers
- 10 (6 inch) flour tortillas, warmed
Instructions
- Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
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- Preheat an outdoor grill to medium heat and lightly oil the grate.
- Cut bell peppers in half and discard inner membranes and seeds.
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- Remove chicken from marinade and shake off excess. Discard remaining marinade.
- Place chicken and peppers (cut-side down) on the preheated grill. Cook, turning occasionally until chicken is no longer pink in center, juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).
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- Cut peppers and chicken into strips and serve on tortillas.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 402 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 3 g |
| Sodium | 625 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Made fajita seasoning from another allrecipes recipe. I sliced the chicken before marinating to get more coverage on the chicken. I also seasoned the peppers (and added onions) with cumin, garlic powder, chili powder and salt, and par-cooked these in a cast iron skillet while the chicken marinated. I used a flat aluminum grilling pan (the kind that look like a cookie sheet with holes) to grill the chicken. This kept the pieces from falling through the grates and helped keep the chicken moist and juicy. When the chicken was almost done cooking, I added the veggies to add a grilled flavor to them. For serving, I added the chicken and veggies to tortillas with sour cream and freshly grated sharp cheddar. Very tasty and easy recipe for a hot day when I didn’t want to heat up the house!
This was really good. I also made my own fajita seasoning and used that on both the chicken AND sprinkled a little on the inside of the peppers. I also grilled some red onions but did that in a small tin foil pan on the side of grill. While this is not a mind-blowing, new fajita experience, it WAS really good, very easy and a nice alternative to do the entire meal on the grill. Especially on a beautiful fall day! Would do again! Thank you!
These turned out great. Our grill died, so I had to use the George Foreman, but it worked. I made 2 pounds of chicken and doubled everything except just used one of each bell pepper. I used Fajita Seasoning Mix from this site, which is my favorite; I always keep it on hand because we love fajitas.