Grilled Chicken Fajita Bowls

Grilled Chicken Fajita Bowls

No need to go out for these delicious sizzling fajitas when you can make them at home!
  • 10 Minutes Prep
    35 Minutes Total
  • 8 Servings

Ingredient List

  • 3 boneless skinless chicken breasts (1 1/4 lb)
  • 2 tablespoons vegetable oil
  • 1 package (1 oz) Old El Paso™ Fajita Seasoning Mix
  • 1 large onion, cut in thick slices
  • 1 red bell pepper, cut in quarters
  • 1 green bell pepper, cut in quarters
  • 8 Old El Paso™ Soft Tortilla Bowls, heated as directed on package
  • Make it FRESH toppings, as desired
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Recipe Continues Below

Preparation

  1. Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the oil; sprinkle with fajita seasoning mix to coat. In medium bowl, toss onion and bell peppers with remaining oil. Set aside.
  2. Place chicken on direct heat of grill over medium heat. Cover grill; cook 15 to 18 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Add vegetables to grill for last 5 to 7 minutes of cooking, turning once or twice, until crisp-tender.
  3. Remove from grill, and let chicken rest 5 minutes; cut into thin slices. Cut bell peppers into thin strips; separate onions into rings.
  4. Spoon grilled chicken and vegetables into warmed bowls. Serve with Make it FRESH toppings.

Expert Tips

  • Make it FRESH toppings ideas: shredded lettuce, diced tomatoes, sour cream, guacamole, shredded cheese, salsa.
  • In a pinch, use Old El Paso™ Original Taco Seasoning Mix for your fajitas.
  • Serve these fajitas with frosty margaritas.

Nutrition

Calories220(Calories from Fat80),Total Fat9g(Saturated Fat2g,Trans Fat0g),Cholesterol45mgSodium460mgTotal Carbohydrate17g(Dietary Fiber0g Sugars2g),Protein18g;% Daily Value*:Vitamin A10%;Vitamin C25%;Calcium4%;Iron6%; Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.

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