Grilled Chicken Fajitas

Makes 2-4 servings

  1. Marinate the chicken. Add 1/4 c. olive oil, lime juice, cumin, salt, pepper, chili powder and paprika to a medium bowl, and whisk. Add chicken, and rub chicken in the marinade. Let sit covered in the fridge for about 1 hour.

  2. When chicken is ready, heat the grill. Place a skillet or tin foil directly over the grill, and add 1 Tbsp. olive oil. Add veggies. Let veggies cook undisturbed until charred on one side. Flip veggies and repeat on the other side. Cook veggies until charred and softened but not soft.

  3. Place marinated chicken breasts on the grill. Cook time will vary depending on your grill (I have a flat top grill), so grill, flipping halfway through, until cooked all the way through and juices run clear. Remove from heat.

  4. Add tortillas to the grill and warm for a few seconds on each side. Remove from heat

  5. Transfer chicken to a cutting board, and slice. Assemble fajitas with salsa, guacamole or sour cream, sliced chicken, cooked veggies, and any additional toppings of your choice.

**Note: Pairs well with my Basic Roasted Salsa recipe!


2 large chicken breasts
2 red, yellow or orange bell peppers, sliced
1 large red onion, sliced
1 tsp. ground cumin
1 tsp. ground paprika
1 tsp. ancho chili powder
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. fresh lime juice
1/4 c. olive oil + 1 Tbsp. olive oil, divided
Salsa, sour cream, guacamole, fresh cilantro, avocado slices, or toppings of choice, for serving

Cast iron skillet, for veggies (can use regular skillet on stove and saute veggies stove-top in place of cast iron on grill)
Cutting board

10 minute prep
1 hr. inactive cook time
20 minute active cook time

Paleo friendly (depending on tortillas), gluten-free (depending on tortillas), dairy-free, nut-free

Venzi’s Notes

This is the best and easiest low-fuss summertime meal. It’s simple, comes together quickly, and delicious. The best part is you don’t have to turn on your oven — it can all be done on the grill. Serve with chips and salsa, corn on the cob, or another low-fuss side. We usually get 4 meals out of this recipe, but depending on how hungry you are, it may serve 2 just perfectly. Pairs well with my Basic Roasted Salsa recipe!