Deconstructed Fajitas on the Grill

I seriously don’t know how we’ve lived without a grill for so long. We’ve been cooking dinner on it every night since we got it! Since we don’t use store bought sauces often, and making my own last minute can be kind of a pain, coming up with things that are good with just some olive oil and seasoning is a must. These turned out delicious! I apologize for my lack of measuring, but honestly, unless you dump way too much on, you can’t go wrong with some nice sprinkling of spices.

Ingredients:

Chicken Breasts (at least 1 for each person) – this night we had my Cousin Lisa for dinner so there were 3 of us

Sliced Bell Peppers (I would say 1-2 for each person) – I love peppers quartered and place directly on grill as well, but I had these already sliced up

1-2 onions (I used 1 for 3 packets)

Cumin

Garlic Powder

Chili Powder

Sea Salt and Pepper

Olive Oil

Fajita Toppings – I used some shredded cheddar, my easy guacamole, and a bacon parmesan ranch I made the week prior (will try to get recipe out for that next time I make it and measure better)

Directions:

Get grill heating up

Using some foil, pull a sheet for each person dividing the bell peppers and onions among each sheet

Drizzle with olive oil, then sprinkle on salt, pepper, cumin, and garlic powder. Fold over foil to make little packets.

Then take your chicken breast and put them on a plate. Coat lightly with olive oil, then sprinkle both sides with cumin, garlic powder, sea salt and pepper. I sprinkled just one side with a little chili powder.

Grill times will vary depending on grill, thickness or chicken etc., but I think my husband cooked both the chicken and veggie packets for about 10-15 minutes.

Here is the yummy chicken off the grill