Recipe Details
Ingredients
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2limes, juiced
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2tablespoonsolive oil
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2tablespoonsfajita seasoning
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1poundskinless, boneless chicken breast halves
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2largeyellow bell peppers
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2largered bell peppers
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10(6 inch)flour tortillas, warmed
Cooking Directions
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Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
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Preheat an outdoor grill to medium heat and lightly oil the grate.
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Cut bell peppers in half and discard inner membranes and seeds.
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Remove chicken from marinade and shake off excess. Discard remaining marinade.
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Place chicken and peppers (cut-side down) on the preheated grill. Cook, turning occasionally until chicken is no longer pink in center, juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).
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Cut peppers and chicken into strips and serve on tortillas.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe5 | |
Calories402 | |
% Daily Value * | |
Total Fat 13g |
17% |
Saturated Fat 3g |
13% |
Cholesterol 52mg |
17% |
Sodium 625mg |
27% |
Total Carbohydrate 46g |
17% |
Dietary Fiber 5g |
17% |
Total Sugars 6g |
|
Protein 26g |
51% |
Vitamin C 228mg |
253% |
Calcium 113mg |
9% |
Iron 4mg |
20% |
Potassium 578mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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