Weeknight Dinner: Grilled Chicken Fajitas

I am always looking for ways to make flavorful and healthy dinners during the week. It is always a challenge when you are busy and don’t feel like cooking at the end of the day, so things that can be prepped ahead of time or quickly are always the answer. I often opt for some semi-homemade options to supplement these meals. This is one that is great because it is easy to prepare and you can do pieces early in the day or right before cooking. Plus, you can throw some additional chicken and veggies in to save for lunches later in the week. I like to take the leftover rice and mix in chopped chicken and veggies for a great easy lunch! By skipping the cheese and sour cream included with lots of Mexican food, you can save lots of calories. This has so much flavor, I didn’t miss it. Enjoy!!

Kelly

Grilled Chicken Fajitas

1 Pound Chicken Breasts

2 Red Bell Peppers

1 Green Bell Pepper

1 Zucchini

1 Red Onion, Sliced

1 Avocado

2 T Olive Oil

Salt and Pepper to Taste

Mission Fajita Tortillas

Marinade:

3 T Frank’s Red Hot Wing Sauce

Juice of ½ a Lime

2 T Red Wine Vinegar

1 Clove Garlic, finely chopped

2 Scallions, finely chopped

Salt and Pepper to Taste

Rice:

Near East Spanish Rice

1 Tomato, cubed

Beans:

365 Organic Refried Beans

Jalapeños

Juice of ½ Lime

Cumin

Salt and Pepper to Taste

Combine all marinade ingredients in a bowl and coat chicken with the mixture.

Cover the chicken and refrigerate until ready to grill (ideally 30 min – about 10 hours.) Prep the veggies by cleaning them and cutting them into manageable pieces to grill (quarter the peppers and slice the zucchini lengthwise.) Toss the veggies in 1-2 T olive oil and salt and pepper.

Slice the onion and set aside.

Prepare the rice according to the package directions and add chopped tomatoes after about 10 minutes of cooking.

Add 1 T olive oil to a skillet and cook the onions over med-high heat until golden.

Heat the black beans in a skillet over medium heat until warmed through, stirring in the jalapeños, lime juice, and spices. (Black beans do NOT photograph well, but they taste yummy!)

Grill the veggies and the chicken, let rest for a few minutes then slice into strips.

Heat the tortillas and serve immediately.

PS – When Ali got home late after work, she reinvented this by using lettuce in place of the tortillas which looked Fabulous! Gotta love new ideas! Do you have other ways to do fajitas??