Grilled Chicken Fajitas with Caramelized Peppers & Onions
When I’m at a loss for what to make I tend to go to food that can be stuffed in a tortilla or served on rice. Luckily, the options are limitless. My family LOVES southwestern flavors like cumin, paprika, and a bit of smoky heat from chipotle so they tend to show up in our meals often! I love how they pair so well with creamy yogurt, a bit of cheese, and some fresh veggies. These fajitas come together so quickly and reheat perfectly for leftovers which is always a win on those sunny evenings that you just can’t be bothered to come inside.
Ingredients:
1.5-2 pounds chicken breasts or thighs
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon salt
a bit of chipotle powder if you like heat!
2 tablespoons butter
1 sweet onion
2 bell peppers (or half a bag of frozen three pepper mix)
Directions:
In a large bowl add chicken and sprinkle the olive oil and seasonings over your chicken and rub them in, let sit. Slice up your peppers and onions while melting a bit of butter at medium heat in a wide skillet. Add the veggies to the pan with a generous pinch of salt. Stir them every few minutes or so while they soften. While they are cooking, go heat your grill up (or another wide pan if you like). I like to cook our chicken at medium high, usually around 450 degrees if your grill has a temperature gauge. Place the chicken on the grill and close the lid. Let them cook for about 8-10 minutes on the first side. Don’t forget about your peppers and onions! You can turn them to low to keep them warm. Flip the chicken and cook for another 6-8 minutes or so. If you are using chicken breasts instead of thighs it will take a bit less time. There should be nice grill marks and the juices will run clear if you press into the meat. Slice thinly and serve with the caramelized peppers and onions however you’d like!
