10 March, 2015
Grilled Chicken and Veggie Fajitas with Grilled Corn
This is a great meal that represents summer. It is also very easy to make when entertaining because a lot of the prep work can be done ahead of time. While you have guests you can grill and enjoy the company.
4 chicken breasts
1 packet of fajita seasoning
1 tsp of canola oil
fat free sour cream
Place all four chicken breasts in a Ziploc bag along with the fajita seasoning and oil. Marinade the chicken for up to 3 hours but at least 30 minutes (see my kitchen tip on marinating). Grill the chicken 5-6 minutes on each side. An outdoor BBQ pit is idea,l however you can grill inside if necessary. When the chicken is cools slice the meat fajita style for serving.
3 peppers (I used red, orange, and yellow)
Italian dressing (can use light or fat free)
4 ears of corn in husk
2 T butter
Cut the peppers and onions into large pieces (see my photo of the veggies). Place all veggies in a Ziploc bag along with 5-6 T of Italian dressing and marinade for no less than 30 minutes. Shuck the corn ears making sure all strings are removed. Lightly rub each corn ear with butter and sprinkle with chili powder. Wrap each corn husk in foil. The corn will grill much longer then the veggies so put this immediately on the grill. Grill the corn off direct heat for about 30 minutes. Place your veggies a grill pan, if you do not have a grill pan they can be skewered kabob style and grilled. Grill veggies 5-6 minutes of each side or until fork tender.
Assemble your fajitas by layering chicken and meat together. Top with fresh jalapeno slices and fat free sour cream.
As plated 550 calories