During our Sixo de Mayo celebration we needed something delicious to eat with our fire roasted salsa and margaritas. I decided that I needed to take another crack at chicken fajitas and it would give me a great opportunity to use my new vegetable grilling pan. I grabbed red, green, and yellow peppers and an onion from BHFM and MBH defrosted some chicken breasts that I had gotten on sale a few weeks prior.
The onion and peppers were cut up into slices. The chicken was also cut into smaller pieces and marinated in greek yogurt mixed with taco seasoning.
I had the grill set for direct cooking at 400º with the veggie pan directly on top of the grate. I put the chicken on first and added the pepper and onion mixture about 5 minutes afterward. I continued to flip the chicken and veggies with the egg lid open for about 15 minutes until everything looked done. Salt and pepper were added as it cooked. We cut a few pieces of chicken to make sure they were done throughout and then served.
|Marinated chicken on first.|
|Veggies on next.|
|Ready to come off.|
|Served on lettuce as a wrap with a side of margarita!|
These were very tasty. In an effort to try to keep it as healthy as possible we ate the fajitas on a large piece of lettuce like a wrap. We also used the greek yogurt instead of sour cream. It all worked very well together and I look forward to making these again.