Lunch / Dinner
Grilled Chipotle-Orange Chicken Fajitas
These 7-ingredient fajitas are sure to surprise. And with so few ingredients, each one adds an essential flavor component to the meal.
Get dinner on the table even faster by prepping and marinating the chicken and vegetables overnight, then fire up the grill and dinner is done.
Whisk together orange juice, oil, and chipotle for the marinade.
Arrange chicken, peppers, and onion in a baking dish; pour marinade over the top. Cover baking dish and refrigerate at least 2 hours, or overnight, turning chicken a couple of times.
Preheat grill to medium-high. Brush grill grate with oil. Remove chicken and vegetables from marinade; season with salt and black pepper. Discard marinade.
Grill chicken, covered, until a thermometer inserted into the thickest parts registers 165°, 3–4 minutes per side; transfer to a plate and let rest 5 minutes. Grill onion until softened and charred, about 5 minutes per side; transfer to a plate. Grill peppers 5 minutes, turning once; transfer to a plate.
Cut chicken and peppers into strips, and onion slices in half; toss with cilantro. Serve fajitas with tortillas.
Keep your knife parallel to the cutting board to ensure you halve the chicken breasts evenly.
A baking dish is the perfect vehicle for holding the chicken breasts and vegetables while they marinate.
For the best flavor, season the marinated chicken and vegetables just before grilling them.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 73mg 24%
Sodium 733mg 30%
Carbs 43g 14%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.