Alea’s Grilled Chicken and Vegetable Fajitas

by Alea on August 23, 2011

Fajita filling usually consists of meat, peppers, and onions. However, I don’t see any reason to stick to traditional ingredients, especially when my kids are not crazy about peppers. I do like the color of traditional fajitas and try to include the same colors using vegetables from my garden. I replace some of the peppers with yellow squash and tomato. One of my children will still pick the bell pepper pieces out, but with this variation there are still other ingredients left in the fajita when he is done. :)

I always use corn tortillas. While flour tortillas are more flexible, corn tortillas are less expensive, more flavorful, and also have fewer calories.

Print This Post

Alea’s Grilled Chicken and Vegetable Fajitas

Yield – 4 – 6 servings

Preparation Time – 15 minutes ( plus 2 hours of marinating)

Cooking Time – 20 minutes

Marinade Ingredients

  • juice and zest of 2 limes (use this tip when limes are on sale)
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh cilantro, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Ingredients

  • 1/2 – 1 pound chicken breasts or thighs
  • 2 bell peppers (or colored sweet peppers), cut in thin strips
  • 1 medium yellow squash, cut in thin strips
  • 1 large onion, cut in thin slices
  • 1 large tomato, cut in thin strips
  • 8 tortillas

Directions

  • In a small bowl mix all of the marinade ingredients together.
  • Place chicken in a container with lid. Pour half of the marinade over the chicken. Refrigerate for 2 hours.
  • Place the chopped vegetables in a container with lid. Pour the remaining marinade over the veggies. Refrigerate for 2 hours.
  • Light the grill about 15 minutes before the chicken and vegetables are done marinating. Place the chicken on the grill about 4 inches from flame and cook for 8 – 10 minutes on each side, or until chicken is cooked through.
  • Place the vegetables on a grilling tray or on foil. Cook for 6 -8 minutes, Stirring occasionally.
  • Place tortillas on a plate, cover with a cloth, and microwave for 1 – 2 minutes depending on the strength of microwave.
  • Slice the cooked chicken in thin strips. Mix with the vegetables. Spoon fajita mixture into tortillas.

We serve our fajitas with Fresh Salsa, Black Beans, and Mexican Rice.

{ 6 comments… read them below or add one }

Sherry August 23, 2011 at 7:42 pm

Sounds yummy! You can sautee the ingredients in a skillet too. When I have yummy squash & zucchini, I use Italian seasoning & add onion & garlic. I serve it over pasta. Try & see how you like it!

Reply

Alea August 25, 2011 at 3:09 am

I love squash and zucchini cooked with Italian seasonings. I bet it is delicious served over pasta! Your mention of pasta inspired a recipe this evening as I was trying to figure out how to use the leftover chicken from this dish. I combined the Southwest flavors of fajitas with pasta and made a Southwest Pasta Salad: http://premeditatedleftovers.com/southwest-pasta-salad/

Reply

Kitchen Belleicious August 24, 2011 at 7:31 am

Love this post and the recipe is amazing. I can see these flavors going great with just about anything. I am a pepper girl myself so glad to see those in here! :)

Reply

Jason August 24, 2011 at 3:12 pm

I definitely like the recipe, but what I really like is the grilling tray. Where’d you get it??

Reply

Alea August 24, 2011 at 3:40 pm

I bought the grilling tray several years ago at Ross. I looked at it and it does not have any brand name or number for me to identify it. It is very similiar to one I saw on Amazon by a company called Mr. Bar B Q. I wish I could be more helpful as it is a great grilling tray.

Reply

Andrea Merrigan July 15, 2012 at 10:01 pm

This one looks good! I’m linking it up in my Menu Plan Monday post tomorrow.

Reply

Leave a Comment

{ 4 trackbacks }

Previous post:

Next post: