Meat

Chicken Fajitas
serves 6

2 boneless skinless chicken breasts
4-5 red, orange, or yellow bell peppers
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt

1.  Rinse chicken and pat dry.  Thinly slice and set aside.

2.  Rinse, core, and seed the bell peppers.  Slice in long, thin strips and set aside.

3.  In a plastic bag add the oil, spices, and salt.  Mix well.  Add the chicken and peppers to the bag.  Marinate 15 minutes at room temperature or up to 8 hours in the refrigerator.

4.  Heat a grill and large grill basket to medium/high.  Add the chicken and peppers.  Cook stirring occasionally until the chicken is cooked through and the peppers are starting to soften.

5.  Serve hot with warm tortillas and sour cream.

Tips
I like the peppers to be a little firm, with some grill marks or blackened tips.


Lemon or Lime Marinade or Dressing for Chicken

Marinade 
½ c fresh lemon or lime juice- about 4 lemons or limes
½ c olive oil
1 ½ t salt
¼ t freshly ground black pepper

Chicken
2 pounds boneless skinless chicken breasts

1.  In a blender add lemon juice, olive oil, and salt.  Blend well.  Add pepper and mix.  Set aside.

2.  Rinse the chicken and pat dry.  In a plastic bag add the marinade and the chicken.  Marinate at least 15 minutes at room temperature and up to 6 hours in the refrigerator.

3.  Heat a grill to medium high.  Place the chicken on the grill.  Cook 5 minutes, turn and cook 5 minutes more or until chicken is cooked through.  Remove from grill and let rest 5-10 minutes before slicing. 

4.  Serve warm or slice and serve cold in a salad.