These fajitas were sooo good and healthy! The meat was juicy and the peppers and onions were still crisp, plus the smoky taste from grilling everything. Served on the low carb wrap, that was big but on 80 calories, so it was a total win. I used just a little pepper jack cheese to top them off and that just tied everything together.
Start out by making a marinade, with Worcestershire sauce, olive oil, garlic, cumin, chili powder, lime juice, salt and pepper.
Divide the marinade in half, half in a bag with the sliced up chicken and keep half in the bowl for the veggies.
Let everything sit in the frig for a few hours. Then on the grill (I used a grill pan) start out grilling the chicken for few minutes, then add the onions & peppers
Then turn the chicken and toss the onions & peppers and cook until the chicken is done and put everything in the veggie bowl
Serve on low carb tortillas and top with a little cheese!
Grilled Chicken Fajitas
1 lb. chicken breast, cut into strips
1 onion, cut into strips
2 to 3 bell peppers, cut into strips
1/4 cup of olive oil
3 Worcestershire sauce
3 cloves of garlic, minced
juice of 2 limes
1 TBSP Cumin
1 TBSP Chili Powder
1/2 tsp red pepper flakes
salt & pepper
4 low carb tortilla
4 oz. pepper jack cheese (optional)
Put the chicken breast in a zip top bag and in a bowl combine olive oil, Worcestershire sauce, garlic, lime juice, cumin, chili powder, red pepper flakes, salt and pepper. Pour 1/2 the marinade over the chicken and put peppers and onions in the remaining marinade in the bowl. Refrigerate at least and hour. In a grill pan or skillet, over medium heat, add the chicken and cook for 3 minutes, then add peppers and onion mixture. Turn chicken after 5 minutes and toss peppers and onions at the same time. Continue to cook for another 3 to 4 minutes until chicken is done and veggies are starting to soften. Serve in tortillas and add cheese if using