How do you get an idea for a meal?
If you’re like me, you either get inspired by the ingredients in your refrigerator or by some gorgeous food photo on Pinterest. This recipe was inspired by an abundance of bell peppers and squash recently purchased from a local farmer.
This week I travelled to pick up my pup from her new kennel and on the way home stopped at a farmer’s produce stand. Supporting local business, especially farmers, is becoming increasingly part of my MO. The produce is off-the-charts delicious and much larger in size than anything you’ll find at the grocery store. As if that wasn’t awesome enough, their produce is chemical free. I’ll be back to grab a bucket and pick fruit in no time.
Shout out to Sargeant’s Berry Farm (not an affiliate) for the bell peppers used in my Savory Grilled Chicken Fajitas with Peppers and Squash, a recipe with a whole lotta tasty flavor thanks to a fool-proof marinade. Come home from work tonight and get your fiesta on!
I used our Traeger grill to get a slightly smokey flavor, but that comes at a cost because it doesn’t guarantee photo-worthy, deep grill marks. But, oh that charred flavor! To cut down on over using oil, simply spray your halved veggies with canola cooking spray.
The onions and peppers take longer to soften and get charred than the squash so be watchful and don’t neglect the grill.
Grill the boneless chicken breasts until the internal temperature reaches 160 degrees. Simply insert a instant-read meat thermometer into the thickest part of the meat to check.
Serves 8-10 fajitas
Don't heat up the kitchen this summer or make a mess. Grill these super savory chicken fajitas and you'll be sayin' "Ole!" after the first bite.
40 minPrep Time
15 minCook Time
52 minTotal Time
- 1 pkg small flour tortillas (taco size)
- canola cooking spray
- salt and pepper
- 3 large boneless chicken skinless chicken breasts
- 2 yellow peeled and halved onions
- 1 yellow halved squash
- 1 halved and cored green bell pepper
- 1 halved and cored orange sweet bell pepper
- 2 c. shredded sharp cheddar cheese
- (Optional: 1/4 c. Field Day Organic Double Fire Roasted Salsa, Daisy Light Sour Cream, lime wedge)
- 1 1/2 tsp all-purpose seasoned salt
- 1 1/2 tsp Italian seasoning
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1/4 c. olive oil
- Juice of 1/2 lime
- Heat grill to medium heat.
- Mix all dry marinade spices in a small bowl. Dump spices into a large plastic zip top bag. Add olive oil, lime juice, and chicken to the bag. Close bag and use your hands on the bag to coat the chicken evenly of the marinade. Refrigerate 30 mins.
- In the meantime, prep all of your vegetables and spray them with canola cooking spray. Sprinkle them with salt and pepper.
- Remove chicken from refrigerator and allow bag to come to almost room temperature. Remove chicken and place on the grill. Spray halved vegetables with canola cooking spray. Place vegetables face down on hot grill. (The squash will take the least amount of time. Leave the onions and peppers on longer until softened and slightly charred on both sides.)
- Turn chicken breasts after about 6 minutes. Remove chicken from grill when the internal temperature reaches 160 degrees. Remove vegetables and chicken and allow the meat to rest 5 minutes. Cut all vegetables and chicken into strips.
- Fill each tortilla with chicken, vegetables, roasted tomato salsa, cheese, and serve with sour cream.
If you don't want your marinade to be as spicy, eliminate the red pepper flakes.