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Name: Grilled Chicken Fajitas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1/3 cup olive oil; 1/3 cup fresh lime juice; 2 cloves garlic; 1 teaspoon chili powder; 1/2 teaspoon salt; 1 1/2 pounds chicken breast halves boneless and skinless; 2 medium green or red bell peppers cut into 1/4 inch thick slices; 1 medium red onion cut into 1/4 inch thick slices; 8 7-inch tortillas

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INGREDIENTS

Marinade
1/3 cup olive oil
1/3 cup fresh lime juice
2 cloves garlic
1 teaspoon chili powder
1/2 teaspoon salt
Fajitas
1 1/2 pounds chicken breast halves ; boneless and skinless
2 medium green or red bell peppers ; cut into 1/4 inch thick slices
1 medium red onion ; cut into 1/4 inch thick slices
8 7-inch tortillas

Servings

INSTRUCTIONS

Prepare grill. Remove chicken from marinade, discard marinade. Grill chicken and vegetables over medium coals 12 -15 minutes or until chicken is no loger pink and vegetables are crip-tender, turning once. Beaste chicken and vegetables with reserved marinade the last two minutes of grilling.

Wrap tortillas in heavy aluminum foil; place on grill to warm 5-7 minutes. Remove chicken and vegetables from grill and slice into strips. To serve, place chicken and vegetables in tortillas.

Top with salsa, shredded cheese (Colby & Monterey Jack) and sour cream, if desired.

NOTES

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Grilled Chicken Fajitas

Marinade
1/3 cup olive oil
1/3 cup fresh lime juice
2 cloves garlic
1 teaspoon chili powder
1/2 teaspoon salt
 Fajitas
1 1/2 pounds chicken breast halves boneless and skinless
2 medium green or red bell peppers cut into 1/4 inch thick slices
1 medium red onion cut into 1/4 inch thick slices
8 7-inch tortillas

For marinade, combine olive oil, lime juce, chili powder and salt in small bowl, whisk until blended.  Place chicken in resealable plastic bag.  Add 1/3 cup of marinade to chicken.  Reserve remaining marinade.  Seal bag,marinate in refrigerator for 30 minutes.
Prepare grill.  Remove chicken from marinade, discard marinade.  Grill chicken and vegetables over medium coals 12 -15 minutes or until chicken is no loger pink and vegetables are crip-tender, turning once.  Beaste chicken and vegetables with reserved marinade the last two minutes of grilling.
Wrap tortillas in heavy aluminum foil; place on grill to warm 5-7 minutes.  Remove chicken and vegetables from grill and slice into strips.  To serve, place chicken and vegetables in tortillas.
Top with salsa, shredded cheese (Colby & Monterey Jack) and sour cream, if desired.

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Nutrition

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Serving Size: 1 Serving (194g)
Recipe Makes: 8 Servings

Calories: 251
Calories from Fat: 100 (40%)

Amt Per Serving		% DV

	Total Fat 11.1g	15 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 2.4g
Cholesterol 54.4mg		17 %
Sodium 74.1mg		3 %
Potassium 360mg		9 %
Total Carbohydrate 18.1g		5 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 15.2g
Protein 20.1g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 251

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