AuthorMike EgrieCategory, DifficultyIntermediate
Grilled Everything Fajitas
Yields4 Servings
Prep Time15 minsCook Time12 minsTotal Time27 mins
 4 boneless, skinless chicken breasts
 1 ½ tbsp olive oil, divided
 2 ½ tsp everything but the Bowl & Basket seasoning plus additional for serving (optional)
 2 large green, red and/or orange bell peppers
 1 large red onion, halved through root end
 8 flour tortillas
 Grilled avocado, fresh cilantro, fresh lime juice and/or sour cream for serving (optional)
1

Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss chicken, 1 tablespoon oil and seasoning; brush peppers and onion with remaining 1/2 tablespoon oil. Place chicken and vegetables on hot grill rack. Cover and cook 12 minutes or until internal temperature of chicken reaches 165° and vegetables are tender-crisp, turning chicken once and vegetables occasionally. Transfer chicken and vegetables to cutting board and cool slightly; remove core and seeds from peppers. Slice chicken and vegetables.

2

Serve chicken in tortillas topped with vegetables garnished with seasoning, cilantro, lime and/or sour cream along with avocado, if desired.

Chef Tip: To grill avocado, peel, halve and remove pit; spray with cooking spray. Place avocado, cut side down, on hot grill rack over medium-high heat and cook 5 minutes or until grill marks appear, turning once.

Ingredients

 4 boneless, skinless chicken breasts
 1 ½ tbsp olive oil, divided
 2 ½ tsp everything but the Bowl & Basket seasoning plus additional for serving (optional)
 2 large green, red and/or orange bell peppers
 1 large red onion, halved through root end
 8 flour tortillas
 Grilled avocado, fresh cilantro, fresh lime juice and/or sour cream for serving (optional)

Directions

1

Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss chicken, 1 tablespoon oil and seasoning; brush peppers and onion with remaining 1/2 tablespoon oil. Place chicken and vegetables on hot grill rack. Cover and cook 12 minutes or until internal temperature of chicken reaches 165° and vegetables are tender-crisp, turning chicken once and vegetables occasionally. Transfer chicken and vegetables to cutting board and cool slightly; remove core and seeds from peppers. Slice chicken and vegetables.

2

Serve chicken in tortillas topped with vegetables garnished with seasoning, cilantro, lime and/or sour cream along with avocado, if desired.

Grilled Everything Fajitas
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