These fajitas feature more vegetables and less meat, perfect summer eating. I loaded mine with smokey grilled peppers and onions, lettuce, diced tomatoes, avocado, cilantro and just a sprinkling of cheese.
Cuisine Mexican
Essential Ingredient Chicken
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 4people
Calories 429kcal
Author Aimee
Ingredients
1clovegarlicpulverized to a paste
2Tablespoonsolive oildivided
1/2teaspoonground cumin
1/4teaspoonpaprika
1dashchipotle chili powder
1/4teaspoonsalt
4boneless, skinless chicken thighs
2sweet peppersred, yellow or both
1medium red onionpeeled
4whole wheat flour tortillas
Garnishes of choice
avocado
lettuce
cheese
cilantro
salsa
sour cream
hot pickles
Instructions
Mix together garlic and 1 tablespoon olive oil in a small bowl or plastic container.
Add cumin, paprika, chili powder and salt. Mix to combine.
Add in chicken pieces and turn a few times with a fork to coat them thoroughly. Cover and chill for at least 4 hours and up to 24.
Preheat grill to 400F. Position a vegetable grill basket or pan partially over direct heat and pre-heat the pan.
Halve the peppers and remove the core. Cut into 1/2-inch wide slices. Half and core the onion. Slice into 1/2-inch sections. Toss both onion and peppers with the remaining tablespoon of olive oil.
Place chicken on the grill over direct heat. Add the onions and the peppers to the grill pan. Cook both over direct heat for 10 minutes. Toss the vegetables frequently.
Move both chicken and vegetables to indirect heat. Cover the grill and cook for an additional 5 minutes. Transfer the vegetables to a serving platter. Place the chicken on a cutting board and let rest for 5 minutes.
Toss flour tortillas quickly on the grill, about 10 seconds per side, then wrap in a clean towel to keep warm.
Slice chicken into strips and serve with the grilled vegetables, toasted tortillas, and additional toppings of choice.