Grilled Chicken Fajitas with Bell Peppers and Onions
This meal couldn't be easier or more satisfying. Perfect to accompany a taco bar or for an easy weeknight dinner. Serve with fajita toppings like cheese, guacamole and sour cream and with warm flour tortillas.
To make the chicken: In a large ziplock bag, combine chicken, seasoning and oil. Close and massage to coat the chicken. Refrigerate for at least 4 hours, up to overnight. Heat grill to medium high heat. Add the chicken and grill 5-7 minutes per side. Remove from heat and let sit, covered with foil, for 5 minutes before cutting in to thin strips.
To make the Bell Peppers and Onions: heat the oil in a large skillet over high heat. Add the bell peppers and onion and allowing to char slightly. Cook until softened, about 5 minutes, stirring frequently.
Serve the chicken and bell pepper mixture fajita-style along with tortillas and toppings. Allow guests to make their own burritos.
Notes
Grill ahead and keep warm covered in the oven on low heat for up to an hour before serving.