Grilled Chicken Fajitas

This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.

After seeing this recipe, I decided I wanted to try chicken fajitas. I used that recipe as a basis for my grocery list but in the end, I didn’t end up following it. Mr. Williams took over the grilling and I decided to skip the marinade. They turned out really good and I even ate the peppers & onions (I am generally really picky & eat like a child). Here’s what I did…

Persnickety Plates: Grilled Chicken Fajitas

Persnickety Plates: Grilled Chicken Fajitas

Source: Persnickety Plates original
Serves: 4

2-3 boneless skinless chicken breasts, butterflied
2-3 bell peppers (I used 1 red, 2 green), stemmed, quartered & seeded
1/2 large red onion cut into 1/2″ thick slices
8 flour tortillas (I used low carb wheat)
Garlic Powder
Montreal chicken seasoning

Optional: We garnished ours with salsa, sour cream and shredded cheese.

Butterfly the chicken breasts and season with salt, pepper, garlic powder & Montreal chicken seasoning.

Slice up the onion and bell peppers. Brush with EVOO and season with freshly ground black pepper & sea salt.

Cook the chicken out on the grill. It should take about 4 minutes per side.

Meanwhile, cook the veggies on the other side of the grill. They should be slightly charred and tender. 

Finish off with the tortillas -careful, they only take a few seconds! Keep them warm in some tin foil.

Assemble & enjoy!

Reader Interactions

Share Your Thoughts

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.