The boyfriend and I made chicken fajitas the other night. It was a nice easy dinner to make at the end of a work week. We used the rest of the chipotle lime crema from the mahi mahi tacos, too. We also had grilled corn on the cob on the side.
I know the Italian dressing is a little interesting in the ingredients list for the marinade. I already had chicken breasts marinating in Italian dressing and changed course to make the Fajitas.
We made these on the grill, but you could also make them in a cast iron skillet or using a grill pan inside.
Some of the ingredients are used for the veggies and the chicken marinade, so proportions aren’t listed until the instructions section.
- 2 boneless, skinless chicken breasts
- 3 limes
- ½ cup Italian dressing
- 3 cloves garlic
- Cayenne pepper
- Chili powder
- Flour tortillas
- 1 bell pepper
- 1 medium onion
- Other toppings as desired (diced tomatoes, sour cream, lettuce, cheese, etc.)
Prepare the chicken marinade. Combine ½ cup Italian dressing, juice and zest of 2 limes, 2 cloves garlic (minced or grated), 1 tsp cumin, ½ tsp chili powder, and ¼ tsp cayenne. Place chicken in zip-top bag or other air tight container. Pour in marinade. Seal container and transfer to refrigerator. Marinate at least 2 hours.
When you’re ready to begin cooking, cut onions into strips or petals. Cut bell pepper into similar sizes and place in a bowl. Coat with juice from 1 lime, 1 glove (minced or grated) garlic, and ½ tsp cumin. Set aside until ready to grill.
Grill everything. Grill chicken breasts until cooked all the way through. (Not giving a cooking time here because it’s highly dependent on your grill, the size of the chicken breasts, etc.) Grill the veggies in a grill basket or on aluminum foil, turning them periodically so they cook evenly and don’t burn on one side. Once the chicken is cooked all the way through, transfer it to a cutting board and cut it into small strips. Warm the tortillas either on the grill (heat off or indirect heat) or in the microwave.