Grilled Chicken Fajitas

Grilled Chicken Fajitas

     These chicken fajitas are on rotation in our house all year round! I have been known to ask my husband to fire up the grill in the midst of snow and sub zero temperatures. He usually obliges me but when it's really too cold to go outside and grill these can be made in a skillet and still taste great!

We really enjoy having family and friends over for dinner, and this is one of our go to recipes! The prep work can be done ahead of time and your guests can chat outside with you while you are grilling the fajitas. I also love that you can put the rub on the chicken right before it cooks and still get a lot of flavor. I usually forget to marinate chicken ahead of time and with this recipe you can get the chicken grill ready in just a few minutes!

The subtle spiciness of the chicken from the rub with the freshness of the grilled veggies is one of my favorite combinations! It's such a fun meal for guests, and everyone can accommodate their dietary needs by choosing different tortillas and toppings. Recently when we had friends over I had regular tortillas, gluten free corn, and grain tortillas free tortillas to choose from. I also splurged and bought some site foods dairy free queso which is not quite the same as regular queso, but it's tasty. I hope your family enjoys this meal as much as we do!

Chicken Fajitas

serves 6-8 people

Ingredients

5 medium sized chicken breasts

red and green bell peppers cut in half and seeds and stems removed

red onion sliced into 1/4 inch intact rings

1 TBSP olive oil

Rub for chicken

Mix all ingredients in small bowl

1/2 TBSP chili powder

1 tsp cumin

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp dried parsley

1) Cut bell peppers in half removing seeds and stem.  Peel onion and cut into 1/4 inch slices keeping rings intact

2) Coat the chicken breasts with the olive oil

3) Sprinkle the chicken with the rub evenly on all sides. 

4) Grill chicken over medium high heat until it reaches an internal temperature of 175, about six minutes each side.

5) Halfway through cooking add peppers and onions to the grill and cook until peppers are soft and a little charred and onions become flexible 

6) Cut peppers, onions, and chicken into strips and serve in tortilla shells

Our favorite way to eat these is with sour cream and a little hot sauce! Other great toppings are cheese, fresh jalapenos, and guacamole.