Chicken Fajitas

Marinade:

1 clove garlic

1½ tsp seasoned salt

1½ tsp cumin

½ tsp chili powder

½ tsp crushed red pepper

1 Tbsp olive oil

2 Tbsp lime juice

2 chicken breasts, boneless and skinless

3 green bell pepper (I used 1/8 each of a green, red and yellow pepper.)

2 medium onions (I used about 1/4 of a medium onion.)

1 tomato, quartered

1 jalapeno, seeded and sliced

Flour tortillas, warmed in the oven of microwave for 30 seconds

Avocado slices and/or Guacamole, for topping

2 Tbsp chopped Cliantro, for topping

Salsa, for topping

Sour Cream, for topping

Shredded Mexican cheese, for topping,

1 lime, cut into wedges, juiced for topping

Combine all marinade ingredients in a small bowl. Place the chicken in a resealable plastic bag and add the marinade. Toss to coat and refrigerate for two to three hours.

Prepare the grill for grilling over medium heat. (I was cooking for one so I used the George Foreman Grill, :-)

Place pepper and onions in a grill basket or foil packet. Grill chicken for 6-8 minutes per side or until juices run clear. (I checked and removed the chicken after 5 minutes in the GF Grill.)

Grill the vegetables for 10-15 minutes until tender. I put 2 Tbsp oil in a skillet and when hot added the vegetables except for the tomatoes. I cooked them until they were crisp tender and added the tomatoes just at the end to warm them.

Place the chicken and vegetables on a hot plate or a hot cast iron skillet, squeeze lime juice over the mixture and sprinkle with cilantro. Serve immediately with warm tortillas and any of the accompaniments.