Grilled Everything Fajitas
1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss chicken, 1 tablespoon oil and seasoning; brush peppers and onion with remaining 1/2 tablespoon oil. Place chicken and vegetables on hot grill rack. Cover and cook 12 minutes or until internal temperature of chicken reaches 165° and vegetables are tender-crisp, turning chicken once and vegetables occasionally. Transfer chicken and vegetables to cutting board and cool slightly; remove core and seeds from peppers. Slice chicken and vegetables.
2. Serve chicken in tortillas topped with vegetables garnished with seasoning, cilantro, lime and/or sour cream along with avocado, if desired.
3. Chef Tip(s): To grill avocado, peel, halve and remove pit; spray with cooking spray. Place avocado, cut side down, on hot grill rack over medium-high heat and cook 5 minutes or until grill marks appear, turning once.
- 15 g Total fat
- 4 g Saturated fat
- 94 mg Cholesterol
- 579 mg Sodium
- 34 g Carbohydrates
- 3 g Fiber
- 4 g Sugars
- 1 g Added sugars
- 41 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss chicken, 1 tablespoon oil and seasoning; brush peppers and onion with remaining 1/2 tablespoon oil. Place chicken and vegetables on hot grill rack. Cover and cook 12 minutes or until internal temperature of chicken reaches 165° and vegetables are tender-crisp, turning chicken once and vegetables occasionally. Transfer chicken and vegetables to cutting board and cool slightly; remove core and seeds from peppers. Slice chicken and vegetables.
2. Serve chicken in tortillas topped with vegetables garnished with seasoning, cilantro, lime and/or sour cream along with avocado, if desired.
3. Chef Tip(s): To grill avocado, peel, halve and remove pit; spray with cooking spray. Place avocado, cut side down, on hot grill rack over medium-high heat and cook 5 minutes or until grill marks appear, turning once.
