Grilled Chicken Fajitas

Name: Grilled Chicken Fajitas
Yield: 4 servings
Ingredients: 2 limes; 2 tbsp (30 mL) Southwestern Seasoning Mix; 1 tbsp (15 mL) canola oil; 1 lb. (450 g) boneless, skinless chicken breasts; 1 medium green bell pepper; 1 medium red bell pepper; 1 large onion; ¼ tsp (1 mL) salt; 4 oz. (125 g) cheddar cheese block; 8 7–8" (18–20-cm) flour tortillas; Optional: lime, salsa, shredded cheese, guacamole, sour cream

Prep 15 min

Cook 15 min

Ready in 30 min

These colorful fajitas are ready quickly—making them a great weeknight option.

Ingredients

2 limes
2 tbsp (30 mL) Southwestern Seasoning Mix
1 tbsp (15 mL) canola oil
1 lb. (450 g) boneless, skinless chicken breasts
1 medium green bell pepper
1 medium red bell pepper
1 large onion
¼ tsp (1 mL) salt
4 oz. (125 g) cheddar cheese block
8 7–8" (18–20-cm) flour tortillas
Optional: lime, salsa, shredded cheese, guacamole, sour cream

Directions

For the marinade, juice the limes with the Citrus Press to measure 2 tbsp (30 mL) of juice. Add the juice, rub, oil, and chicken to a medium bowl. Let the chicken marinate, covered, in the refrigerator for 5 minutes.
Cut the tops off the bell peppers and remove the seeds and veins using the Pepper Corer. Cut the bell peppers into quarters.
Heat the 12" (30cm) Cast Iron Grill Pan Skillet with the Cast Iron Grill Press over medium heat for 3–5 minutes. Use the Quick Slice to slice the peppers. Cut the top off the onion and peel it. Slice the onion with the Simple Slicer on the No. 3 setting. Stack the rings and cut them in half.
Remove the chicken from the marinade. Cook the chicken, covered with the Grill Press, for 6-8 minutes on each side, or until the chicken is browned and reaches 165°F (74°C). Remove the chicken to a large bowl. Lightly spray the vegetables with oil and sprinkle them with salt. Add the bell peppers and onion to one side of the pan and cook for 6-8 minutes, stirring the vegetables occasionally.
Grate the cheese.
Place the tortillas in the Tortilla Warmer. Microwave on HIGH for 45 seconds, or until they’re warm.
Chop the chicken into small pieces using the Salad Chopper. Spoon the chicken and vegetable mixture into the centers of the tortillas. Top with cheese and optional toppings.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving (1 tortilla with about ½ cup/125 mL fajita mixture each): Calories 230, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Sodium 570 mg, Carbohydrate 20 g, Fiber 1 g, Sugars 2 g, Protein 18 g

Cook's Tips:

Place the marinade in the Flexible Basting Bottle and brush it onto the chicken before cooking.

You can prepare this recipe in the Modular Grill Pans. Prepare the grill for direct cooking over medium heat. Place the chicken in the Large Grill Pan and grill covered for 10 minutes, flip the chicken and place the vegetables in the two Small Grill Pans on the grill and continue cooking all 3 pans, covered, for another 10 minutes or until the chicken reaches 165°F (74°C) and the veggies have softened. Proceed with the recipe at step 5.