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Mix together the seasonings, avocado oil and lime juice.
Trim the chicken tenders and place them in a zip top bag. Pour the marinade over top. Refrigerate for 2 hours. You can do as little as 30 minutes if you're pressed for time.
Cut up your vegetables and put them in a separate bag or container.
When the chicken is marinated preheat your Traeger Grill to 450 degrees. Place a cast iron skillet directly on the grates to get hot. When the grill is preheated, drizzle a little avocado oil into the cast iron pan and add the vegetables. Sprinkle with salt and pepper to season.
Add the chicken to the grill along side the vegetables.
Shut the lid and allow to cook for 15 minutes (or until internal temp reaches 165 degrees) stirring the vegetables and flipping the chicken halfway through. Allow the chicken to rest for 10 minutes before serving under a foil tent. Slice and pile onto warm flour tortillas with your favorite fajita toppings.
Preheat grill pan or skillet over medium high heat.
Salt and pepper the vegetables. Add some avocado oil to the pan and add the veggies. Stir fry until the edges are charred and they soften. Move them over to a plate and add the chicken.
Cook chicken 4 minutes per side until internal temp is 165 degrees. Tent with foil for 10 minutes prior to slicing and serving.