Grilled Chicken Fajitas with Peppers & Onions

Chef: Adam Wilson Vitamix Corporate Executive Chef

Ingredients

Fajita Marinade

• 60ml extra virgin olive oil
• 30ml red wine vinegar
• 120ml fresh lime juice
• ⅛ tsp dried oregano
• 2 garlic cloves
• 1 tbsp taco seasoning

For the Chicken

• 550g boneless, skinless chicken breast
• 240ml fajita marinade

For the Fajitas

• 250g red capsicum, sliced
• 250g onion, sliced
• 1 tbsp taco seasoning
• 1 tbsp light olive oil
• 8 tortillas, warmed
• 120ml Salsa Mexicano
• 120ml guacamole
• fresh coriander leaves, to garnish

Directions

1. Prepare the marinade by placing the olive oil, red wine vinegar, lime juice, oregano, garlic and taco seasoning into the Vitamix container. Secure the blade base and blend on the highest speed for 20 seconds until combined.
2. Place the chicken and marinade into a large zip-lock bag or container. Refrigerate for 4–8 hours.
3. Combine the sliced capsicum, onion, olive oil and taco seasoning in a bowl. Refrigerate until ready to cook.
4. Preheat a barbecue or grill to high heat.
5. Remove the chicken from the marinade and discard the remaining marinade.
6. Grill the chicken for 1–2 minutes, rotate 90 degrees to create grill marks, then cook for another 2 minutes.
7. Move the chicken to indirect heat and continue cooking until the internal temperature reaches 75°C, approximately 5 more minutes.
8. Meanwhile, grill the seasoned vegetables in a grill basket until tender and lightly charred.
9. Slice the cooked chicken and warm the tortillas on the grill.
10. Serve the chicken and vegetables in warm tortillas with Salsa Mexicano, guacamole and fresh coriander.

Recipe Notes

• Great for meal prep and leftovers.
• Swap chicken for beef, prawns or mushrooms for variety.
• Serve with your favourite Vitamix margarita for the ultimate BBQ meal.
• Adjust the seasoning or chilli level to suit your taste.