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.