Everything here cooks up super fast! I get the thin sliced chicken breasts, shred my sweet potato, and thin slice my veggies. You’ll be eating a healthy, whole food, no junk dinner in no time! The recipe calls for a family sized pack of chicken breasts, but the sides are for just 1 serving. If it’s just you, this will give you lots of leftover chicken to use for the week, this way you can get your protein in at every meal. If you’re serving more than one, just double or triple your sides.

Grilled Fajita Chicken

For the Chicken:

  • 1 family pack thin sliced chicken breasts

  • juice of 1 lemon

  • juice of 1 lime

  • 1/2 cup olive oil

  • cilantro (fresh or dried)

  • ginger (optional, I use the fresh stuff that’s already minced)

  • paprika

  • chipotle chili powder (optional)

  • salt & pepper

For the Sweet Potato

  • 1 small - medium sized sweet potato

  • olive oil

  • salt

For the Fajita Peppers

  • 3/4 of a red bell pepper, sliced super thin

  • 1/4 of an onion, sliced super thin

  • olive oil

  • handful of spinach (optional)

  • salt & pepper

  1. Marinate your Chicken. Throw your chicken and all the marinade ingredients in a large gallon ziplock bag. As you can see, most of the seasonings don’t have measurements. Just throw some in there based on your taste preferences. If you like spicy sprinkle on lots of that chipotle chili powder (it is so good). Because of the high acid content of this marinade (lemon & lime) you don’t need to marinate for long. I threw my marinade on maybe 20 minutes before I threw it on the grill.

  2. Fire up your Grill. Turn your grill on to medium heat.

  3. Shred & Get your Veggies Started. While my grill was preheating, I shredded my sweet potato and sliced up my veggies. I threw 2 pans on the stove on medium-high heat (depending on how attentive you are) and splashed in a 1/2 tablespoon of olive oil in each. Throw your thin sliced peppers and onions in one and your shredded sweet potatoes in the other.

  4. While those are cooking, put your chicken on the grill. Turn the heat down to Medium Low and let those babies cook for 4-5 minutes per side or until you get those nice grill marks and they are cooked through.

  5. Make sure to stir your veggies often. Let the peppers and onions cook until nice and caramelized. Once they are just about done, add the spinach and cook just long enough to wilt. Toss in some salt and pepper to taste. Let the sweet potatoes cook until they are golden-browned up and season with salt.

  6. Assemble. Put your sweet potatoes on your plate. Top with veggies and sliced chicken breast. Slice up some avocado or get crazy and make some guac.

Any of the pieces of this dinner can be made on their own or subbed out for something you like better! This would be good with some rice too. There’s a lot going on here during cook time too so if you want to make anything in advance or do one thing at a time that’s totally do-able as well!