Grilled Chicken Fajitas

Dairy Free
Health score
27%
Grilled Chicken Fajitas
90 min.
4
556kcal

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 chicken breast strips and vibrant onions come together to create a mouthwatering experience that will tantalize your taste buds. This recipe is not only dairy-free, making it a great option for those with dietary restrictions, but it also packs a punch with bold flavors from chili powder and zesty lime juice.

In just 90 minutes, you can prepare a meal that serves four, making it ideal for family gatherings or a cozy dinner with friends. Each serving contains a hearty 556 calories, ensuring you’ll feel full and satisfied without compromising on taste. The combination of grilled chicken, fresh salsa, and creamy guacamole wrapped in warm tortillas creates a delightful texture and flavor explosion in every bite.

Whether you’re looking for a quick weeknight meal or a dish to impress your guests, these Grilled Chicken Fajitas are sure to be a hit. The grilling process adds a smoky depth to the chicken and onions, while the toppings allow for customization to suit everyone’s preferences. So fire up the grill and get ready to enjoy a vibrant, flavorful meal that’s as fun to make as it is to eat!

Ingredients

  • teaspoon chili powder 
  • 8-inch flour tortilla (es in diameter)
  • 0.5 cup guacamole 
  • 0.3 cup juice of lime 
  • medium onion cut into 1/4-inch slices
  • cup salsa (any variety)
  • pound chicken breast halves boneless skinless cut into 4x1/4-inch strips
  • tablespoon vegetable oil 

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

Calories556kcal
Protein24.7%
Fat31.17%
Carbs44.13%

Properties

Glycemic Index
25.25
Glycemic Load
16.71
Inflammation Score
-8
Nutrition Score
28.55304307523%

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:556.49kcal
27.82%
Fat:19.31g
29.71%
Saturated Fat:4.84g
30.28%
Carbohydrates:61.53g
20.51%
Net Carbohydrates:53.99g
19.63%
Sugar:7.92g
8.81%
Cholesterol:72.57mg
24.19%
Sodium:1320.45mg
57.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:34.43g
68.87%
Vitamin B3:17.72mg
88.59%
Selenium:60µg
85.71%
Vitamin B6:1.15mg
57.67%
Phosphorus:496.9mg
49.69%
Vitamin B1:0.65mg
43.13%
Manganese:0.69mg
34.27%
Folate:135.21µg
33.8%
Fiber:7.54g
30.14%
Vitamin B2:0.48mg
28.05%
Potassium:933.93mg
26.68%
Iron:4.73mg
26.25%
Vitamin B5:2.41mg
24.05%
Vitamin K:23.85µg
22.71%
Magnesium:75.44mg
18.86%
Calcium:186.63mg
18.66%
Vitamin C:12.3mg
14.91%
Vitamin E:2.16mg
14.42%
Copper:0.26mg
12.91%
Vitamin A:548.01IU
10.96%
Zinc:1.61mg
10.72%
Vitamin B12:0.23µg
3.78%