Grilled Chicken Fajita

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, cut into thin strips
• 1/2 cup lime juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 large onion, sliced
• 2 large bell peppers (any color), sliced
• 8 small flour tortillas
• Salt and pepper, to taste

Method

1. 1In a large bowl, whisk together lime juice, olive oil, garlic, oregano, and cumin, then add the chicken and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. 2Preheat the grill to medium-high heat, about 400°F.
3. 3Remove the chicken from the marinade, letting any excess liquid drip off, and grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F.
4. 4While the chicken is cooking, grill the sliced onions and bell peppers in a single layer, without crowding, for 5-7 minutes per side, or until they are tender and lightly charred.
5. 5Once the chicken is done, transfer it to a cutting board and let it rest for a few minutes before slicing it into thin strips.
6. 6Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. 7Assemble the fajitas by slicing the grilled onions and bell peppers into thin strips and serving them with the sliced chicken, warm tortillas, and any desired toppings.
8. 8Serve immediately, with your choice of additional toppings such as avocado, sour cream, or shredded cheese.
9. 9Transfer any leftover chicken and vegetables to an airtight container and refrigerate for up to 3 days, or freeze for up to 2 months.

Nutrition per serving