Chicken Fajitas Recipe - Plow & Hearth

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Juice of 4 limes
6 Tbsp. olive oil
1 tsp. dried oregano leaves
1 tsp. coarsely ground black pepper
1 tsp. salt
1-1/2 lb. skinless, boneless chicken breasts
2 large onions, halved lengthwise and cut into 1/4-inch slivers
2 large red, yellow and/or green bell peppers, cut into lengthwise strips
1 clove garlic, crushed
Fresh cilantro
Olive oil
Tomatoes, cut in wedges (optional)
Salsa
Sour Cream
Guacamole
Flour tortillas

Combine the lime juice, 2 tablespoons of the olive oil, oregano, 1/2 teaspoon of the pepper and 1/2 teaspoon of the salt in a glass bowl. Mix well and add the chicken breasts. Cover loosely and marinate, turning occasionally, for 2 hours.

Prepare hot coals for grilling. Place the chicken breasts over very hot coals and grill until they are cooked through but still moist, about 2 to 3 minutes per side. Slice them into strips.

Heat the remaining olive oil in a large skillet and quickly saute the onions, peppers, garlic and cilantro. Add the tomatoes at the last minute, just to warm. Add the sliced chicken and toss gently together. Remove to a large platter.

Serve with warmed tortillas, guacamole, sour cream and salsa, allowing each person to fill according to taste. Serves 6.

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