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Healthy Grilled Chicken Fajitas

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grilled chicken fajitas


So very thankful that summer is finally here! 😀 I used to be such a fall/winter/spring person. I never cared that much for summer as an adult…funny how things change!

It seems I live to garden now! I love getting my hands dirty, planting, harvesting, growing and pruning! My only wish is that summer lasted longer!

So while it’s here, I’m taking full advantage of it!

And that means grilling! Lots and lots of grilling! 😀

I had been craving tacos or fajitas, but I really didn’t want to stand over a stove and the weather was so nice, I just wanted to go outside and play! And play and have fun I did. 😉


chicken fajita rub


So I started with my nice spicy rub made of chili powder, cumin, garlic salt, paprika, oregano, and a new item my hubby found at Walmart, sriracha powder! 😀 Do look for it, as it’s really good stuff! But if you can’t find it, just add a little cayenne powder to taste for a kick of heat.


chicken fajitas with rub


I wanted these to be healthy, so I decided to grill up some boneless skinless chicken breasts and halved onions and bell peppers all sprinkled with my spice mix!


chicken fajitas pregrill


*Even though it’s called “rub”, don’t actually try to rub this stuff on. You’ll just rub it off and you’ll end up with more on your hands than on the meat and veggies.

Get your grill stuff all set up and head outside! 😀


chicken fajitas grilling


Uhm….next project….I think I need to give my grill a major cleaning. The only clean part was the top of the grill rack that I always clean before using. Sorry about that. It’s been a long winter. 😉


grilled peppers and onions


Grill your onions and peppers however long you like, (crisp-tender to soft), but make sure to get some charring at least. That’s the good part! 😉


chicken fajitas done


Add your chicken when done, and let it rest while you prep whatever else you’d like on your fajitas!


chicken fajita supper


Then just simply slice up your chicken at an angle and slice your veggies into strips, and pile into warmed or grilled tortilla shells. Then finish them with an assortment of toppings! I made a nice list below of what goes well with these, but feel free to add whatever you enjoy!


grilled chicken fajitas


I made my Spicy Mexican Red Beans & Rice first, and let it sit while I grilled the chicken and veggies. When everything was ready, all it needed was to be piled into a serving dish and a quick minute in the microwave reheated it nicely.

A half of a chicken breast per tortilla was way plenty, and I could only manage to eat one fajita, so you should get at least four servings, but most likely 6 or more. It’s amazing how far just one chicken breast can go! Plenty for the whole family! 😀 *Although my hubby did manage to inhale three of them…. 😀

So the next time you get a craving for some fajitas, skip the expensive bill from your local restaurant and just enjoy them at home! They’re very economical, not to mention MUCH healthier this way, too!

Hope you enjoyed and plan to give these a try soon! 😀


Healthy Grilled Chicken Fajitas
Yield: 8 fajitas

Healthy Grilled Chicken Fajitas


  • 2 large boneless skinless chicken breasts, trimmed of fat, butterflied and separated
  • 1 medium onion, halved and layers separated
  • 1-2 bell peppers, halved and cleaned out, as many as you like
  • 8 soft white corn or flour tortillas, grilled

Dry Rub:

  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. garlic salt
  • 1/4 tsp. paprika
  • 1/4 tsp. sriracha powder
  • 1/4 tsp. dried oregano

Optional Toppings:

  • oven-roasted or grilled grape tomatoes, or pico de gallo
  • Greek yogurt or low fat sour cream
  • queso blanco or queso fresco
  • shredded Mexican blend cheese
  • avocado or guacamole
  • refried beans
  • hot sauce
  • pickled jalapeños
  • sliced green onion
  • fresh-squeezed lime or lemon juice


  • Trim chicken, butterfly and separate into 4 thin filets. Cut up peppers and onion.
  • In small bowl, mix Dry Rub. Save aside 1 tsp. Sprinkle rest on both sides of chicken filets. Sprinkle rest of rub on veggies. (*Do not rub mixture on. It just removes it. Sprinkle it on.)
  • Heat grill to medium heat.
  • Oil grates with vegetable oil-soaked paper towel with tongs, then place chicken and veggies onto grill. Grill each side of chicken 5-7 minutes per side (depending on how hot your grill gets), with the lid closed. Grill veggies as well, remove veggies when desired doneness and charring is achieved.
  • Remove all to a shallow bowl and let rest while you grill your tortillas.
  • Thinly slice chicken at an angle and thinly slice peppers and onions. Pile onto grilled tortillas.
  • Top with any Optional Toppings desired. Serve hot.


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