Chicken And Grilled Vegetable Fajitas

Thrill of the Grill

Recipe Theme

Get fired up with fresh ideas for summer grilling at

For other Thilling ideas, click the "More" link below...

Ice CreamAs seen in Something Extra! For tasty ice cream recipes, click here.


Chicken And Grilled Vegetable Fajitas

Chicken and Grilled Vegetable Fajitas
1 lb. Raley's boneless, skinless chicken thighs
2 large bell peppers (any color), seeded and sliced into strips
1 large red onion, peeled and cut in to 1-inch slices
1/3 cup fresh lime juice
2 tbsp. vegetable oil
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
3 cloves garlic, minced
12 Raley's Fajita Flour Tortillas, warmed
salsa (optional topper)
avocado slices (optional topper)
sour cream (optional topper)
cilantro leaves (optional topper)

Prep: 10 minutes, Marinate: at least 2 hours, Cook: 16 minutes,
Serves: 8 to 12

1. Place chicken and vegetables in a large dish.

2. Combine lime juice, oil and seasonings and garlic in a small bowl; mix well and pour over meat and vegetables. Let marinate, refrigerated, several hours.

3. Grill vegetables over medium high heat for about 3 minutes per side or until light brown. Place on a platter and cover with foil to keep warm.

4. Grill chicken for about 5 minutes per side or until internal temperature reaches 165ºF. Cut chicken and vegetables into strips. Place some of each into warmed tortillas and serve with avocado, salsa, sour cream and cilantro leaves.

Nutritional Information:
290 calories, 16 g protein, 15 g total fat (4 g sat.), 22 g carbohydrate, 3 g fiber, 2 g sugar, 90 mg cholesterol, 300 mg sodium


To add your comments, please log in.

Comment has been flagged for review.