Instructions:
1. Marinate the Chicken:
– In a mixing bowl, combine olive oil, lime juice, and fajita seasoning; whisk to combine.
– Pour the marinade into a large ziplock bag and add chicken breasts. Seal the bag and refrigerate for at least 20 minutes, up to an hour.
2. Prepare the Vegetables:
– While the chicken is marinating, cut the peppers in half; discard the tops, seeds, and membranes.
3. Preheat the Grill:
– Preheat the outdoor grill to medium heat.
– Clean the grill grates and lightly oil them.
4. Grill the Chicken and Veggies:
– Remove the chicken from the marinade and shake off excess. Discard the marinade.
– Place chicken, peppers, and onions on the grill.
– Cook, turning chicken, peppers, and onions occasionally, until the chicken is no longer pink and the veggies are tender, about 15 to 20 minutes. The chicken is done when the internal temperature reaches 165˚F.
5. Rest and Slice:
– Remove chicken, peppers, and onions from the grill; let them stand for 5 minutes.
– Meanwhile, warm the tortillas on the grill for about a minute per side.
– Cut chicken, peppers, and onions into strips.
6. Serve:
– Serve the grilled chicken and veggies on warm tortillas.
