Directions

1. 1

   Pat the chicken dry with paper towels. In a medium bowl, combine salt, black pepper, dried parsley, and spicy mustard if using. Add the chicken and toss to coat evenly with the seasoning mixture. Set aside to marinate while you prepare the vegetables.

2. 2

   Cut the green and red bell peppers into thin julienne strips. Slice the yellow onion and purple onion into thin half-rings.

3. 3

   Preheat your grill to medium-high heat. Place the marinated chicken directly on the grill grates or on a grill pan. Grill for 5-7 minutes per side until the chicken is golden brown and cooked through (internal temperature of 165°F when measured at the thickest part).

4. 4

   Remove the cooked chicken from the grill to a plate and cover loosely with foil. Let rest for 3-4 minutes to retain its juices. Then, cut the chicken into thin strips.

5. 5

   Without cleaning the grill, place the bell pepper and onion strips directly on the grill or grill pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened and lightly charred at the edges. Add the sliced chicken back to the grill with the vegetables and toss together. Cook for another 2-3 minutes until everything is heated through.

6. 6

   Warm the flour tortillas on the grill for 30 seconds per side, or wrap them in foil and place on the grill for 2-3 minutes until warm and pliable.

7. 7

   Divide the chicken and vegetable mixture among the warm tortillas, placing the filling down the center of each. Fold both sides of the tortilla over the filling to create a fajita.

8. 8

   Serve the fajitas immediately while hot, with sour cream on the side for dipping or topping.