Chicken Fajitas

Ingredients

Chicken / Marinade:

Juice of 2 limes

¼ cup pineapple juice

¼ cup olive oil

¼ cup chopped cilantro

2 tablespoons low sodium soy sauce

1 teaspoon Worcestershire sauce

2 cloves garlic, minced

½ teaspoon oregano

1 teaspoon cumin

2-3 pounds boneless skinless chicken breasts, cut into strips

To assemble:

2 red/yellow bell peppers, sliced into thin strips

1 red onion, sliced into thin strips

Flour tortillas

Sour cream

Pico de gallo

Cilantro

Directions

Steps

Mix all marinade ingredients well, cut chicken into strips, pour marinade over chicken and let marinate in the refrigerator several hours or overnight.

Just before you're ready to cook, prepare the veggies. Slice peppers and onions.

Grill the chicken over med high heat (works fine on a flat top/griddle indoors). Use a little oil if necessary, especially for the first few batches. Try not to move the chicken around too much, to make sure the chicken browns nicely (especially indoors). Work in batches to ensure the cooking surface isn't overcrowded. Transfer the chicken to a bowl, toss with some adobo seasoning and lime juice, keep warm.

After the chicken is done, add some oil if necessary, then grill the veggies. While the veggies are grilling, sprinkle on a generous portion of adobo seasoning.