Ingredients
- 1 pound chicken breast, sliced thin
- 1/4 cup olive oil
- 1/4 cup cherry jam
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 8 small flour tortillas
Instructions
Serves: 4
Method: Direct grilling
- Set the EGG for direct cooking at 450°F/232°C.
- In a bowl, mix olive oil, cherry jam, soy sauce, garlic powder, and smoked paprika. Toss the sliced chicken in the marinade and let sit for 20 minutes.
- Grill the chicken slices for 3-4 minutes per side, until cooked through. Remove and set aside.
- Grill the bell peppers and onions for 2-3 minutes, until slightly charred and tender.
- Warm the tortillas on the EGG for about 30 seconds per side.
- Assemble the fajitas by layering grilled chicken and vegetables in each tortilla. Serve immediately.
