Ingredients
Juice of 2 limes
30 ml olive oil
30 g fajita seasoning
450 g skinless, boneless chicken breast halves
2 large yellow bell peppers
2 large red bell peppers
10 (15 cm) flour tortillas, warmed
Directions
Step 1
In a bowl, whisk together lime juice, olive oil, and fajita seasoning. Transfer the mixture to a resealable plastic bag. Add the chicken, coat it with the marinade, remove excess air, and seal the bag. Allow to marinate in the refrigerator for 30 minutes.
Step 2
Preheat an outdoor grill to medium heat and lightly oil the grate.
Step 3
Cut the bell peppers in half, remove the inner membranes and seeds.
Step 4
Remove the chicken from the marinade and shake off the excess. Discard the remaining marinade.
Step 5
Place the chicken and peppers (cut-side down) on the preheated grill. Cook, turning occasionally, until the chicken is no longer pink in the center, the juices run clear, and the peppers have nice grill marks, about 15 minutes. An instant-read thermometer inserted into the center should read at least 74°C.
Step 6
Slice the peppers and chicken into strips, and serve on the warmed tortillas.