3 large chicken breasts, butterflied
1/4cup olive oil
1 lime, zested and juiced
1tsp garlic powder
1 red bell pepper, sliced into strips
1 red onion, sliced thin
Prepare the marinade by mixing the ingredients starting with the olive oil through garlic powder in a large bowl or ziplock bag. When you have the chicken breasts butterflied, add them to the mixture and coat evenly. Leave at room temperature up to 1 hour before grilling. If you are wanting to eat in a few hours or the next day, simply marinate it and cover tightly and return to the fridge. When you're ready to cook, let it sit out at least 30 minutes before grilling.
Heat grill very high for 5 minutes then turn down to a medium heat and cook chicken thoroughly, about 10 minutes.
For Stove Top:
Heat a cast iron skillet to medium-high and cook chicken thoroughly, about 5 minutes per side.
While the chicken is cooking, heat a cast iron skillet (or whatever you have on hand) on medium-high with about 1/4cup olive oil. Add the peppers and onions to it and cook down to your liking. I cook mine about 15 minutes or until tender, but not mushy.
Assemble the fajitas with cheese, sour cream, guacamole, peppers and onions and chicken. For a paleo version, skip the cheese, sour cream and fajita shell and use romaine lettuce or endive instead.
Eat and enjoy!