Grilled Chicken Fajitas are always a hit in our house! Marinated and grilled chicken, grilled peppers and onions, and your favorite toppings makes this a family favorite. Whether you’re eating low carb, gluten free, keto, or so many other healthy eating plans, chicken fajitas are a great way to pile in flavorful protein and delicious veggies.
Tex-mex meals are always my go-to when I’m feeding a crowd of people. It seems like everyone can find some way to serve themselves a meal they love when you give them marinated grilled chicken or steak, grilled vegetables, and lots of toppings. It’s the perfect crowd-pleaser meal!
I use my simple, 3 ingredient Chicken Fajita Marinade for this chicken. It is so simple and gives the chicken so much flavor. And my favorite fajita seasoning is Chef Merito Fajita Seasoning.
Grilled Chicken Fajitas are one of those meals that can be as healthy or unhealthy as you want it to be. Pile the chicken and veggies on top of lettuce for a delicious fajita chicken salad for a SUPER healthy way to enjoy this meal. Or serve in the traditional way with flour tortillas, shredded cheese, and all the toppings!
Here’s how to make Grilled Chicken Fajitas:
- Marinate the chicken following the recipe HERE for at least 2-3 hours but up to overnight.
- When you are ready to prep the vegetables, slice the peppers and onions, drizzle with a little olive oil and salt and pepper and set aside
- Heat a large skillet over medium/high heat and add the vegetables to the pan. Leave the veggies alone, not touching them for 8-10 minutes while they caramelize. After that time, flip them over and let them brown on the other side. Once they are browned, remove them from the skillet and place them on a large serving tray.
- While the veggies are cooking, heat your indoor or outdoor grill to medium/high heat. When it has heated, add the chicken pieces to the grill using a grill mat. You can click on the link below for our favorite grill mats.
- Cook the chicken on each side 3-4 minutes or until it begins to brown and show grill marks.
- Once all the chicken is cooked through, remove it all from the grill and add it to the serving tray with the vegetables. Serve with tortillas, shredded cheese, salsa, sliced avocados and any of your favorite toppings.
Grilled Chicken Fajitas
Ingredients
For the chicken marinade:
- 1 lb chicken, cut into thin slices
- 2 tbsp freshly squeezed lime juice
- 1 packet of fajita seasoning (or 1 1/2 tbsp of homemade seasoning)
- 2 tbsp olive oil
For the fajitas:
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- olive oil
- salt & pepper
- Optional: shredded cheese, sliced avocados, guacamole, salsa, any other taco toppings
Instructions
For the marinade:
- Cut the chicken breasts into thin strips and add it to a large, resealable bag.
- Add the olive oil, fajita seasoning, and lime juice to the bag, seal it, and mix it around so all the chicken is coated.
For the fajitas:
- Heat a large skillet of medium/high heat and add 2 rounds of olive oil to the pan.
- When it is hot, add the vegetables to the pan. Leave the veggies alone, not touching them for 8-10 minutes while they caramelize. Once they have browned on one side, flip them over and caramelize the other side. When all the veggies are browned, add them to a large serving platter.
- While the veggies are cooking, heat your indoor or outdoor grill to medium/high heat. Add your chicken to a grill mat if using an outdoor grill. When the grill is hot, add the chicken to the grill (on a grill mat if using outdoor grill). Cook on each side for 3-4 minutes and then flip to brown the other side.
- When the chicken is done, remove it from the grill and add it to the platter with the grilled vegetables. Serve with tortillas and your favorite toppings.
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