Winter is when you are trying to stay warm and its the perfect time to cook. It also helps to warm up our kitchen which runs cold with all the windows an outside door to the porch. Its a great time to also makes soups and stew and some of the old classics.
That’s not what I wanted though, my taste buds were calling for a grilled, Latin dish. Chicken breasts, which I’m not a big fan of, were on sale and picked up a few packs. Being a lover of latin cuisines I had an inkling for fajitas. A few years back Slow Cooker Fajitas were shared, but this wouldn’t give the grill taste.
We’ve been cutting down on our carbs since the first of they year and didn’t want to serve with tortillas. It was chicken fajitas without the bread.
Its a quick and easy recipe too, you just marinate the vegetables and chicken for two hours or better still overnight. Longer marinate better flavor.
The chicken and vegetable were grilled on the stove top using a cast iron grill pan. The breast were large and it made a tight fit to get all of it on the grill. We’ve not big pepper lovers so used more onions than peppers.
Since the chicken fajitas weren’t being served on tortillas the chicken wasn’t sliced. We ate them just like we would if they were, the chicken was topped with cheese, cilantro and sour cream (I used low fat greek yogurt). But if you wanted to served on tortillas just slice the chicken breast up.
Cooking the chicken breast whole will also help you not to over cook the breasts.
Grilled Chicken Fajitas Platter
1/4 cup lime juice (about 3 limes)
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
4 boneless chicken breast halves, skinned (about 2 pounds)
4 scallions, tops removed
1 yellow onion, quartered
1 green bell pepper, halved, seeded
1 red bell pepper, halved, seeded
Shredded Cheddar, for serving
Low fat Greek yogurt or sour cream
Sour cream, for servingWhisk the lime, oil, garlic, salt and pepper until combined in a small bowl. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over the vegetables; turn to coat.
Preheat the grill to medium-high heat. Remove the chicken from the lime mixture and bring to room temperature. Sprinkle each side of the chicken with salt and pepper. Grill the chicken until cooked through, about 7 minutes each side. Grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.
Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes. Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. Leave each chicken breast whole or sliced crosswise into strips and transfer to the platter. Serve with the Cheddar and sour cream.