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…
Source: Persnickety Plates original
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)
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!