Monday, August 15, 2011

Grilled Chicken Fajitas

I love Mexican food, trouble is when you eat Mexican out a lot of times its loaded with corn, beans, rice, and cheese.  You can make delicious Paleo friendly Mexican food as well, and you won't even miss the rice and beans or the cheese and sour cream that would come along with this dish in a traditional Mexican restaurant.  I made this on a Friday night and it was delicious, it was great as leftovers the next day as well. 

Grilled Chicken Fajitas




Ingredients (makes 4 - 6 servings):
  • 4 chicken breasts, cut into thin even strips
  • 1 large onion, cut into thin slices
  • 1 yellow or orange pepper, 1 red pepper, and 2 green pepper, cut into thin slices
  • 1 large tomato, chopped
  • 1 large ripe avocado
  • Romaine or bib lettuce
  • Olive oil
  • 4 tsp chili powder
  • 4 tsp cumin
  • 2 tsp paprika
  • salt and pepper

Cooking / Grilling Directions:

Mix 2 tsp of chili powder, 2 tsp of cumin, and 1 tsp of paprika along with a little bit of olive oil in a bowl. Add a little salt and pepper along with the spices and mix until the chicken is evenly coated.


Cut the onion and peppers into slices and mix in a separate bowl with some olive oil and salt and pepper. mix the vegetables until they are evenly coated. Put the vegetables into the grill basket for easier grilling.


Wash the lettuce and wash and cut the tomato and avocado into slices. Arrange the lettuce, avocado, and tomatoes on a plate.


On the grill, first add the grill basket with the veggies you’ll want to grill the veggies for about 10 to 15 minutes. After the veggies have been on for a few minutes, place the chicken strips directly on the grill and grill approximately 3 – 4 minutes each side depending on the thickness of the chicken. When you flip the chicken, stir the veggies in the grill basket as well.


Remove the chicken and the veggies and place on top of the pile of lettuce, tomato, and avocado and enjoy!

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