Chicken And Grilled Vegetable Fajitas

By á-170456

Ingredients

• 1 pound boneless skinless chicken thighs (may substitute breasts)
• 2 large bell peppers (any color) seeded, quartered
• 1 large red onion peeled, and cut into 1" slices
• 3 garlic cloves minced
• 1/3 cup fresh lime juice
• 2 tablespoons vegetable oil
• 2 teaspoons chile powder
• 1 teaspoon ground cumin
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1 dozen flour tortillas - (7" dia) warmed
• Avocado strips for serving
• Salsa for serving
• Sour cream for serving
• Cilantro leaves for serving

Details

Servings 1

Preparation

Step 1

Place chicken and vegetables in a large dish. Combine lime juice, oil and seasonings in a small bowl; mix well and pour over meat and vegetables. Let marinate, refrigerated, several hours.

Heat barbecue to medium-high heat.

Grill vegetables until light brown; about 3 minutes per side. Place on platter and cover with foil to keep warm.

Grill chicken about 5 minutes per side or until cooked through.

Cut meat and vegetables into strips. Place some of each into warmed tortillas and serve with avocado, salsa, sour cream and cilantro leaves.

This recipe yields 1 dozen fajitas.