I love this recipe for two reasons: the simplicity and the flavor. It's a perfect choice to cook on the grill with friends. This recipe is easily doubled and works great for larger crowds.  I like to serve these chicken fajitas buffet-style so everyone can enjoy with their favorite add-ins. It's a new recipe in our collection and we can't get enough of it. 

Ingredients:

2 lbs chicken (can use either boneless, skinless chicken breast or boneless, skinless chicken thigh or a combination of both).

*If using breast, you can pound out the thicker areas to help cook evenly.

Marinade:

¼ cup avocado oil

3 cloves garlic, minced (sliced if using NutriBullet to blend/mix)

Zest of one lime

Juice of one lime

1.5 teaspoons cumin

1 teaspoon oregano

½ teaspoon ancho chili powder

½ teaspoon chili powder (use all ancho chili powder if you like it spicy)

1 teaspoon smoked paprika

1 teaspoon kosher salt

Pepper Marinade:

2 tablespoons Avocado oil

1 large onion, sliced ¼ inch thick (red or sweet – your preference, I like sweet)

2 bell peppers – sliced ¼ inch thick (any color – your preference. I like red and orange)

Pinch of kosher salt (to taste)

1 teaspoon garlic powder

½ teaspoon pepper

Extras:  

Cheese (Cheddar, mozzarella etc)

Salsa (my simple recipe here)  

Avocado or guacamole

Soft flour tortilla taco wraps

Instructions:

Put all marinade ingredients into a blender or Nutri-Bullet and blend. If you don’t have a blender of some sort, be sure to mince the garlic. Put all marinade ingredients in a bowl and whisk together until combined well.

Place chicken in Ziplock bag, pour marinade in and seal. Massage the bag to be sure all of the chicken is covered in the marinade.

Let marinate in the refrigerator for 2-3 hours, but no more than 4 (the lime juice will break down the chicken if you leave it in too long).

Heat grill – Bring chicken to room temperature before cooking. Grill chicken until it is no longer pink inside. Let rest for 5 minutes before slicing. Slice chicken for serving.

Pepper Medley:

Heat oil in skillet large enough for the peppers over medium to medium high heat. Add peppers and onions. Sprinkle seasonings over.

Cook peppers and onions to desired tenderness (approximately 5-10 minutes).

Heat tortilla according to package directions.  Add chicken and pepper mixture.  Add your extras. Fold over or roll up - Enjoy!!!

Serve with Mexican rice, or cilantro lime rice (even cauliflower rice works!)

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