Marinated Chicken Fajitas

These aren't your average fajitas.  They are better!  Both the vegetables and the chicken are covered with a delicious marinade which results in some awesome flavor.  I never would have thought to marinade the vegetables too, but it is a great idea.  All you have to do is chop up some peppers, onion and chicken.  Add it to a zip-lock and add the marinade.  Wait a little bit, throw it all in a skillet and cook until its done.  I have made these fajitas several times and we love them.  So easy and so yummy.    

Marinated Chicken Fajitas

adapted from: Life as a Lofthouse
(Printable Recipe) or (Printable with Picture)

1 Lb. chicken breasts, sliced into 1 inch strips

1/2 bottle Lawry's Sante Fe Chili Marinade

1 small - medium onion, sliced

1 green bell pepper, sliced

2 tsp. olive oil

6-8 flour or corn tortillas (depending on the size you use)

shredded cheese, for serving

salsa (store-bought or homemade), for serving
sour cream, for serving, opt.

chopped cilantro, for serving, opt.

Place sliced chicken, onion and green pepper in a gallon-size zip-lock bag or large tupperware.  Pour in marinade. Seal bag shut or cover tupperware with a lid.  Refrigerate at least 1 hour.  Heat olive oil in a large skillet over medium-high heat.  Dump the entire bag of ingredients into the skillet.  Cook and stir for 10-15 minutes or until chicken is done.  Serve on toasted flour or corn tortillas with desired toppings.  Serves: 3-4  

Jenn's Notes:  No notes today.  Make the recipe "as is" and they will be great!