Grilled Chicken Fajitas

01Method

1. 1

   Combine lime juice, olive oil, and fajita seasoning in a bowl, whisking until blended. Transfer the mixture to a resealable bag, add the chicken breasts, and turn to coat. Press out the air, seal, and refrigerate for 30 minutes.

2. 2

   Heat an outdoor grill to medium and brush the grate lightly with oil.

3. 3

   Halve the bell peppers, removing the seeds and inner membranes.

4. 4

   Lift the chicken from the bag and shake off any excess marinade; discard the remaining marinade.

5. 5

   Lay the chicken and peppers cut-side down on the hot grill. Cook, turning occasionally, until the chicken is cooked through with no pink remaining and the peppers show good grill marks, about 15 minutes. An instant-read thermometer at the thickest part of the chicken should register at least 165°F (74°C).

6. 6

   Slice the peppers and chicken into strips and pile onto the warm tortillas to serve.