Grilled Everything Fajitas
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Grilled Everything Fajitas

Prep: 15 minutes plus cooling
Grill: 12 minutes • Serves: 4

4 Market 32 boneless, skinless chicken breasts
1-1/2 tablespoons PICS olive oil
2-1/2 teaspoons PICS everything seasoning plus additional for garnish (optional)
2 large green, red and/or orange bell peppers
1 large red onion, halved through root end
8 PICS flour tortillas
Grilled avocado, fresh cilantro, fresh lime juice and/or sour cream for serving (optional)

1.Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss chicken, 1 tablespoon oil and seasoning; brush peppers and onion with remaining 1/2 tablespoon oil. Place chicken and vegetables on hot grill rack; cover and cook 12 minutes or until internal temperature of chicken reaches 165° and vegetables are tender-crisp, turning chicken once and vegetables occasionally. Transfer chicken and vegetables to cutting board and cool slightly; remove stem, core and seeds from peppers. Slice chicken and vegetables.

2.Serve chicken in tortillas topped with vegetables garnished with seasoning, cilantro, lime and/or sour cream along with avocado, if desired.

Approximate nutritional values per serving (2 fajitas):
447 Calories, 15g Fat (4g Saturated), 94mg Cholesterol, 579mg Sodium,
34g Carbohydrates, 3g Fiber, 4g Sugars, 1g Added Sugars, 41g Protein

Chef Tip:
To grill avocado, peel, halve and remove pit; spray with cooking spray. Place avocado, cut side down, on hot grill rack over medium-high heat; cover and cook 5 minutes or until grill marks appear, turning once.