Grilled Chicken Fajitas

Ingredients for 4

1/4 cup fresh lime juice
1/4 cup olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
3 boneless chicken breasts
1 large yellow onion
1 green pepper
1 red pepper
Whole wheat  or flour tortillas
Whatever additions you like such as shredded cheddar cheese, sour cream, pickled jalapenos, shredded lettuce, chopped tomatoes, and/or guacamole.

Instructions

Combine lime juice, olive oil, garlic, salt and pepper  in small bowl. Add half of the mixture to a plastic zip-lock bag.
Place each chicken breast between two pieces of waxed paper and pound with meat mallet to flatten slightly. Place chicken in bag with marinade and place in refrigerator for 2 - 6 hours.

Just before cooking, slice the onion and peppers. Place in shallow pan and pour remaining marinade over them. Stir to coat thoroughly.

Remove chicken from marinade. Discard marinade. Slice chicken into strips.

Heat a cast iron skillet over barbeque or on stove. When it is hot, add onion-pepper mixture. Cook, stirring occasionally, until mixture is softened and browned. Remove from skillet and keep warm.
Place chicken in same skillet. Allow to brown on one side (about 2 - 3 minutes); turn and cook on other side until done and browned (just a few more minutes). Remove cast iron skillet from heat. Push chicken to one side of the skillet and put onion-pepper mixture on the other side for serving.

Alternatively, if you do not have a cast iron skillet, you can cook the chicken, peppers and onion directly on the grill, Do not slice the chicken before cooking. After you have grilled the chicken, you can slice into strips.  Cut the onion and peppers into quarters and grill directly, then slice after cooking.

Place condiments of your choice on a platter. Warm the tortillas. Serve the chicken and pepper-onion mixture directly from the skillet.
Allow everyone to make their own fajita.