Chicken Fajitas

Cut your chicken breasts into strips, and toss it with the juice from half a lime, a generous handful of cilantro, chopped jalapenos, 1 tablespoon of your fajita seasoning and 1 tablespoon of juice from your jar of jalapenos.

In a separate bowl/bag, toss your cut up peppers and onions with the juice from the remaining half of the lime, a small handful of cilantro, the remaining tablespoon of fajita seasoning and the remaining tablespoon of jalapeno juice. Marinate both for 30 minutes to 2 hours.

To grill:
Preheat your grill to 375 degrees (F) while the meat and veggies are marinating. Put meat and veggies on skewers (separately), or in separate grill baskets (we usually skewer the meat, and then put the veggies in a grill basket coated with oil).

Cook chicken and vegetables, stirring every couple of minutes until chicken is cooked through and veggies are soft and starting to brown, about 5 – 10 minutes.

Wrap tortillas in aluminum foil and warm on the grill for a few minutes.

To cook on the stovetop:
Add marinated chicken and vegetables to a large skillet (including all the juices). Cook over medium heat until chicken is cooked through and veggies are tender.

Preheat oven to 350 degrees (F). Wrap tortillas in aluminum foil and warm in the oven for a few minutes.

Top warm tortillas and filling with your choice of fixings (sour cream, salsa, lettuce, tomatoes, guacamole, taco sauce, black olives, etc.).

Enjoy!