Chicken fajitas with marinated grilled chicken, fresh vegetables like peppers and onions all topped off with salsa, sour cream, and cheese.
Servings: 4 servings
For the Marinade:
- 1/3 cup lime juice
- 1 TBS olive oil
- 1 TBS Worcestershire sauce
- 1 1/2 TBS brown sugar
- 1 1/2 TBS garlic (minced)
- 3/4 TBS cumin
- 3/4 TBS chili powder
For the Fajitas:
- 1 green pepper
- 1 red pepper
- 1 yellow onion
- 3 chicken breasts
- sour cream
- shredded cheese
Combine cumin, chili powder, brown sugar, garlic, lime juice, olive oil and Worcestershire in a bowl.
Slice peppers and onion into thin pieces
Cut chicken breasts into thin strips.
Coat chicken pieces in sauce mixture.
Place in fridge for 30 minutes to 2 hours to marinate
Grill chicken, peppers and onions until chicken is thoroughly cooked. About 10-12 minutes. Rotating and flipping occasionally. Peppers should get softer, but still be crisp tender.
Top tortillas with a few pieces of chicken and grilled vegetables. (And optional toppings).