Grilled Chicken Fajitas

Dairy Free
Health score
24%
Grilled Chicken Fajitas
90 min.
4
483kcal

Suggestions


Are you ready to spice up your lunch or dinner with a delicious and satisfying dish? Look no further than these Grilled Chicken Fajitas! Perfectly marinated in a zesty lime and chili blend, this dairy-free recipe is not only bursting with flavor but also easy to prepare. With just 90 minutes of your time, you can create a meal that serves four and is sure to impress family and friends alike.

The combination of tender, grilled chicken and sweet, caramelized onions wrapped in warm tortillas makes for a delightful experience that will tantalize your taste buds. Each bite is a perfect balance of protein, healthy fats, and carbohydrates, making it a wholesome choice for any meal of the day. Plus, the addition of fresh salsa and creamy guacamole elevates the dish to a whole new level of deliciousness.

Whether you're hosting a casual get-together or simply looking for a quick weeknight dinner, these Grilled Chicken Fajitas are the answer. They are not only flavorful but also customizable, allowing you to add your favorite toppings and sides. So fire up the grill and get ready to enjoy a mouthwatering meal that everyone will love!

Ingredients

  • 0.3 cup juice of lime 
  • tablespoon vegetable oil 
  • teaspoon chili powder 
  • pound chicken breast halves boneless skinless cut into 4x1/4-inch strips
  • medium onion cut into 1/4-inch slices
  • 11 oz flour tortilla for burritos (8 count
  • cup salsa 
  • 0.5 cup guacamole 

Equipment

  • grill

Directions

  1. Mix lime juice, oil and chili powder in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag.
  2. Add chicken and onion; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours.
  3. Brush grill rack with vegetable oil.
  4. Heat coals or gas grill for direct heat.
  5. Remove chicken and onion from marinade; reserve marinade. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade.
  6. Divide chicken and onion among tortillas, placing in center. Fold one end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa and guacamole.

Nutrition Facts

Calories483kcal
Protein26.77%
Fat32.28%
Carbs40.95%

Properties

Glycemic Index
25.25
Glycemic Load
12.96
Inflammation Score
-7
Nutrition Score
25.932173977727%

Flavonoids

Cyanidin
0.1mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.05mg
Eriodictyol
0.33mg
Hesperetin
1.36mg
Naringenin
0.06mg
Luteolin
0.01mg
Isorhamnetin
1.38mg
Kaempferol
0.18mg
Myricetin
0.01mg
Quercetin
5.66mg

Nutrients percent of daily need

Calories:482.93kcal
24.15%
Fat:17.39g
26.76%
Saturated Fat:4.14g
25.89%
Carbohydrates:49.65g
16.55%
Net Carbohydrates:42.96g
15.62%
Sugar:7.03g
7.81%
Cholesterol:72.57mg
24.19%
Sodium:1143.53mg
49.72%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:32.46g
64.92%
Vitamin B3:16.66mg
83.28%
Selenium:54.64µg
78.05%
Vitamin B6:1.14mg
56.96%
Phosphorus:447.38mg
44.74%
Vitamin B1:0.53mg
35.07%
Manganese:0.57mg
28.33%
Folate:112.61µg
28.15%
Fiber:6.69g
26.78%
Potassium:903.88mg
25.83%
Vitamin B2:0.41mg
24.06%
Vitamin B5:2.37mg
23.66%
Iron:3.85mg
21.41%
Vitamin K:22.11µg
21.06%
Magnesium:70.15mg
17.54%
Calcium:151.54mg
15.15%
Vitamin C:12.3mg
14.91%
Vitamin E:2.16mg
14.42%
Copper:0.23mg
11.66%
Vitamin A:548.01IU
10.96%
Zinc:1.48mg
9.88%
Vitamin B12:0.23µg
3.78%