Grilled “Deconstructed” Chicken Fajitas Recipe
Summer is unofficially here, and that mean quick, easy, grilled recipes. I am a huge chicken breast fan, and love to play around with new recipes, and get new inspiration. I love chicken fajitas, but certainly did not want to make them indoors. I decided to experiment, and made some “deconstructed” chicken fajitas. I grilled the veggies, and pre-cut chicken in my grill pan, and it came out so good I wanted more!
Best of all, this recipe is super quick, and can be prepared ahead time. I usually cut up my peppers, and onion and freeze them in mass batches. This not only saves time, but money as well. Sometimes my store runs a good sale, and I like to stock up, and chop. You can also slice up your chicken, and marinade it overnight for a moist, flavorful experience.
- 1 1/2 lbs of sliced chicken breast-use more or less depending on if you want leftovers, or how many people you are feeding
- 1 cup shredded cheese-use more or less depending
- 1 cup reduced fat sour cream
- 3 large green pepper chopped
- 2 large sweet onions chopped
- Mexican Fajita Spice
- 2 tablespoons olive oil, or coconut oil
- Slice your chicken breast into strips-place in a large bowl. Add your oil, and fajita seasoning. Marinade for 12-24 hours
- Chop up your veggies
- Place your chicken, and veggies into a grill pan
- Grill for medium heat until clear juices run from the chicken when pressed
- Serve on a bed of lettuce with sour cream, shredded cheese, guacomole, and even salsa. I take a bite of everything, and feel lighter rather than eating the wraps. My daughter is gluten free so she also inspired this Grilled “Deconstructed” Chicken Fajitas Recipe.