Chicken And Grilled Vegetable Fajitas

Recipe Ingredients

1 lb	454g / 16oz	Boneless skinless chicken thighs
		= (may substitute breasts)
2		Bell peppers (any color) - seeded, quartered (large)
1		Red onion - peeled, and (large)
		Cut into 1" slices
3		Garlic cloves - minced
1/3 cup	78ml	Fresh lime juice
2 tablespoons	30ml	Vegetable oil
2 teaspoons	10ml	Chile powder
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Flour tortillas - (7" dia) - warmed
		Avocado strips - for serving
		Salsa - for serving
		Sour cream - for serving
		Cilantro leaves - for serving

Recipe Instructions

Place chicken and vegetables in a large dish. Combine lime juice, oil and seasonings in a small bowl; mix well and pour over meat and vegetables. Let marinate, refrigerated, several hours.

Heat barbecue to medium-high heat.

Grill vegetables until light brown; about 3 minutes per side. Place on platter and cover with foil to keep warm.

Grill chicken about 5 minutes per side or until cooked through.

Cut meat and vegetables into strips. Place some of each into warmed tortillas and serve with avocado, salsa, sour cream and cilantro leaves.

This recipe yields 1 dozen fajitas.

Source:
Raley's & Bel Air Recipe Center at http://www.raleys.com

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