Grilled fajitas topped with a yogurt cilantro sauce.

Jessica Webster | AnnArbor.com

As spring transitions into summer, we've been spending more time outside. After-school time finds us biking, walking, playing with the neighbor kids, or curled up in our new hammock with a good book or two. Too often, I find myself at 6:00 with nothing planned for dinner. When this happens, I make a quick dash to the neighborhood grocery store and then turn to the grill for inspiration.

I've always been a fajita fan (despite the fact that Anthony Bourdain is horribly disdainful of the dish and the people who like it), so I thought I'd see how they turned out on the grill. The answer? They were fantastic. Since we've been trying to watch our calorie and fat intake lately, I topped the fajitas with a low-fat Greek yogurt cilantro garlic sauce.

Cilantro Garlic Yogurt sauce I thought I made this up, but it turns out there's nothing new under the sun, so this is basically a variation on this Epicurious recipe.

Ingredients: 1 cup low-fat Greek yogurt (I use Fage 2%) The juice of half a lemon One garlic clove, minced 1/4 cup cilantro, finely chopped 2-3 shakes of hot sauce 2 tbsp minced red onion 1/2 tsp salt

Mix all ingredients in a bowl. Cover and chill for 30 minutes.

Jessica Webster | AnnArbor.com

Chicken fajitas on the grill

To save time, I use a bottled fajita marinade. The amounts here are approximate, and you can vary them depending on the size of the crowd you're feeding.

I recommend using a grill topper like this one for the vegetables, as it keeps the veggies from falling down between the grates.

1 lb chicken breast fillets One bottle of fajita marinade (I use Frontera) 1 sweet pepper, quartered 1 sweet onion, cut into slices 1 tomato, cored and sliced 6 small flour tortillas

1. Rinse and pat dry the chicken breast fillets. Place them in a bowl with the marinade. Cover and refrigerate for 20 minutes (or according to marinade directions). 2. Preheat and oil the grill. Make sure you're starting with a clean grilling surface. 3. Remove the chicken from the marinade and place on the hot grill. Discard the marinade. 4. Cook the chicken, onions and peppers over medium-high heat for 3-5 minutes each side, or until the chicken is cooked all the way through. 5. During the last 2 minutes of cooking, add the tomato slices to the grill. 6. Remove the chicken and the vegetables from the grill and let rest for 5 minutes, then slice the chicken and the peppers. 7. Arrange the chicken and vegetables on warmed tortillas and top with yogurt sauce.

Serve with wedges of lime and some guacamole.

Jessica Webster loves to cook and leads the Food & Drink section for the AnnArbor.com community team. You can reach her at JessicaWebster@AnnArbor.com.