Chicken Fajita Skillet
juicy, grilled chicken with grilled veggies
Servings 4
Ingredients
- 2 boneless skinless chicken breasts
- ½ red pepper sliced
- ½ green pepper sliced
- ½ yellow pepper sliced
- 1 cup red onion sliced
- 1 cup low-sodium black beans rinsed
- 2 tablespoons cilantro chopped
- 1 tablespoon green onion sliced into small pieces
- ½ lime juice of
- 3 garlic cloves minced
Chicken marinade and seasoning
- Use the following according to desired taste
- Low sodium soy sauce to coat
- Trader Joe’s Taco Seasoning
- McCormick’s Grill Mates BBQ Seasoning
- McCormick’s Montreal Chicken Seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
Instructions
- Coat the chicken breasts with a small amount of soy sauce, enough to coat each breast.
- Season the breasts with the marinades and seasonings. Place the chicken in a Ziploc bag.
- Store the chicken in the refrigerator for at least 4 hours – overnight, max.
- Arrange the sliced vegetables (with the exception of the tomatoes, black beans, and cilantro) on a grill tray.
- Preheat the grill to medium-high heat.
- Remove the chicken from the Ziploc bag and grill until the chicken is cooked through. About 6-7 minutes on each side.
- Grill the veggies until tender, about 7-10 minutes.
- Remove the chicken and veggies from the grill.
- Slice the chicken into small pieces. Add the chicken and veggies to a skillet.
- Squeeze lime juice over the skillet.
- Serve!
Notes
The time noted above does not take into account the time to marinate the chicken breasts.