- 1/4 Cup of Lime Juice
- 1 Clove Garlic (minced)
- 1 Teaspoon of Chili Powder
- 1/2 Teaspoon of Salt
- 1/2 Teaspoon of Cumin
- 1/4 Cup of Olive Oil
- 1 1/2 Lb. of Chicken Breast (sliced into fajita strips)
- 1 Yellow Bell Pepper (sliced)
- 1 Green Bell Pepper (sliced)
- 1 Red Bell Pepper (sliced)
- 1 Medium Onion (sliced)
- 12 Fajita Tortillas (6-8 inches)
- Shredded cheese
- Sour Cream
In a resealable, gallon-sized plastic bag, mix lime juice, garlic, chili powder, salt, cumin, and oil until well-combined.
Add chicken, seal bag, and knead to coat evenly.
Let marinade 30 minutes - 6 hours (I donât recommend more than 6 hours as the acid from the lime juice can break down the chicken, affecting its texture).
Heat your griddle to medium-high heat and cover the surface with olive oil.
Add the peppers and onions to half your griddle and cook for 2-3 minutes, turning occasionally.
Add the chicken and marinade mixture to the other half of your griddle and cook for 8-10 minutes, turning occasionally. Chickenâs internal temperature should be 165 degrees.
Serve on tortillas, top with cheese, sour cream, guacamole, and tomatoes.