Grilled Chicken Fajitas

Ingredients:
1/3 cup freshly squeezed lime juice
4 tbsp. olive oil, divided
3 cloves garlic, minced or pressed
1 tbsp. Worcestershire sauce
1½ tsp. brown sugar
1 jalapeño, seeded, ribbed and diced
1 1/2 tbsp. minced fresh cilantro
1 tsp. salt
3/4 tsp. pepper
2 lbs. boneless, skinless chicken breasts, butterflied (or the equivalent in chicken tenders)
1 large red onion, sliced into ½-inch thick slices, rings not separated
2 large bell peppers, stemmed, quartered and seeded
16 extra thin corn tortillas (Such as Mission Yellow Corn Tortillas – Extra Thin = 40 calories each)

Directions:
In a medium bowl, whisk together the lime juice, olive oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper. Reserve 1/4 cup of the marinade; set aside. Place the chicken breast halves (or tenders, if using) in the marinade, cover with plastic wrap and refrigerate for 15 minutes. Lightly oil both sides of the onion rounds and peppers with olive oil. Season with salt and pepper.

Meanwhile, prep your grill . . .for gas grill turn all burners to high and let grill get nice and hot. Then turn one burner to high and the rest down to medium.

Remove the chicken breast from the marinade and transfer to the hotter side of the grill; discard the left over marinade. Place the onion rounds and peppers on the cooler side of the grill. Cook the chicken until it is well browned, 3-4 minutes. Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.) Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed.* When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.

In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill on the cooler side. Cook until warm and lightly browned, about 20 seconds per side. When the tortillas are done, wrap them in a clean kitchen towel or foil. (Alternatively you can warm the tortillas according to package directions.)

Separate the onions into rings and place them in a medium bowl. Slice the bell peppers lengthwise into ¼-inch strips and add them to the bowl with the onions. Add 2 tablespoons of the reserved unused marinade and toss well to combine. Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl. Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.

Serves 8

*Optional Cooking Tip for Veggies: cut the onions & peppers into strips and then lightly grease the George Foreman grill with cooking spray and then throw the onions and peppers on the grill and cook until crisp-tender and slightly charred.


Recipe from Mimi's Fit Foods