5.0
(2)
Your folders
Your folders

Export 7 ingredients for grocery delivery
Step 1
Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
Step 2
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 3
Cut bell peppers in half and discard the inner membranes and seeds.
Step 4
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Step 5
Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 6
Cut peppers and chicken into strips and serve on tortillas.
Your folders

732 viewsonceuponachef.com
5.0
(130)
15 minutes
Your folders

160 viewseasyweeknightrecipes.com
5.0
(6)
20 minutes
Your folders

202 viewsgoodhousekeeping.com
Your folders

264 viewsfoodnetwork.com
4.9
(21)
25 minutes
Your folders

207 viewscarlsbadcravings.com
30 minutes
Your folders

251 viewshungryroot.com
4.4
(716)
14 minutes
Your folders

525 viewsfreshfitkitchen.com
15 minutes
Your folders

214 viewstasteofhome.com
3.8
(4)
15 minutes
Your folders

157 viewsmakingthymeforhealth.com
4.5
(2)
15 minutes
Your folders

86 viewsfreshoffthegrid.com
5.0
(4)
20 minutes
Your folders

303 viewstaste.com.au
4.5
(4)
10 minutes
Your folders

478 viewsskinnytaste.com
5.0
(5)
30 minutes
Your folders

935 viewsdelish.com
4.5
(42)
Your folders

776 viewssimplyrecipes.com
4.9
(244)
15 minutes
Your folders

248 viewspreppykitchen.com
5.0
(8)
30 minutes
Your folders
165 viewsthekitchn.com
Your folders

144 viewscookingclassy.com
5.0
(5)
15 minutes
Your folders

302 viewsfood.com
4.5
(51)
8 minutes
Your folders

342 viewscooking.nytimes.com
5.0
(580)