2. Chicken Fajitas!

Sooo I made Fajitas for dinner last night. I thought they were AWESOME. I didn’t take any pictures.. as it started raining halfway through the grilling of the chicken, and I was so pissed and frustrated I completely forgot to taken one to post! I also forgot to make any sides to eat.. luckily there was some frozen broccoli in the freezer I was able to throw in a bowl with some velveeta cheese and pop in the microwave! Easy peasy!

So back to the Fajitas!
Ingredients:
1/4 cup Olive oil (or veggie oil)
3 Tablespoons Lemon Juice
1 garlic clove, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
hot sauce
Salt & freshly ground black pepper
4 boneless, skinless chicken breasts
1 Medium Onion
2 bell peppers (pick 2 different colors. I used green and orange cuz thats all they had in the store!)
1/2-1 whole jalapeno pepper-diced (I used 1/2 of a green mammoth pepper growing in my yard)
2 tablespoons butter (you can skip this if you want. it added more flavor to the peppers and onions, and i like how it makes them taste!)
8- 8inch flour tortillas
Toppings:
Shredded cheese
Sour Cream
Guacamole
Salsa
                                  Or whatever you like on your Fajitas!!

Preparation: Preheat grill to a medium-low heat
1. In a large resealable ziploc bag, combine: 2 tablespoons olive oil, lemon juice, minced garlic, garlic powder, onion powder, cumin, salt & pepper, and a couple dashes of hot sauce (as many as you like).

2. Place each chicken breast between saran wrap, and pound out to about 1/4 inch thickness. Or as thin as you want them. The thinner they are, the quicker they will cook, and the dryer they may be.  Place chicken into ziploc bag, and shake to coat chicken with Marinade. Place in refrigerator for at least 20 minutes to marinate, or over night if you want to prepare beforehand.

3. 10 minutes before putting chicken on the grill, heat a skillet to medium heat and add remaining 2 tablespoons of olive oil.

4. Slice bell peppers and onions into small wedges, or chunks if you prefer. Place bell peppers and onions and jalapenos into skillet and cook on medium heat until tender but still crisp. Add a little salt and pepper for flavor. (I also added a little garlic powder to the veggies as they were cooking for extra flavor!)

5. Place chicken on the grill and cook until done. About 5 minutes on each side. When chicken is cooked through, remove from grill and slice breasts lengthwise into strips, then cut the strips in half.

6. When peppers and onions are crisp-tender, place grilled chicken strips in skillet and add 2 tablespoons of butter. Mix together well incorporating all flavors. Done!

7. Heat tortillas in the microwave, or quickly on the grill until warm, or however you like them. They can be kept warm by placing them between wet paper towels.

And you’re done! Serve with your favorite toppings and sides!!