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(Serves 4 and with enough for seconds)

  • 2 boneless chicken breasts/steaks
  • 1 Avocado (optional)
  • Low fat sour cream (optional)
  • 2 Bell Peppers (any colors you wish)
  • 1/2 White Onion
  • 1 bunch of cilantro
  • 1 Jalapeño Pepper (optional for spice)
  • 1 can diced tomatoes
  • 2 Limes
  • Grill Time (TM) Seasonings Chicken Roasted Garlic (or any brand of Chicken Roasted Garlic Seasoning)
  • Olive Oil or Extra Virgin Olive Oil
  • Flour Tortillas for Soft Tacos
  • 1 indoor grill that is able to be placed on top of a stove (if you don’t have one, an outdoor grill or even frying pan will do)


  1. Chop up bell peppers and onions into long thing slices and place in a large bowl. Finely dice about 1/4 of the cilantro as well and place in a separate bowl. (Here’s a tip to dice the cilantro: first make the cilantro into a loaf like ball, and then begin to dice).
  2. Cut the two limes in half, yielding 4 halves,
  3. Heat indoor grill or pan to medium flame.
  4. Cut chicken breast length wise into thirds (this helps the chicken cook faster). Take your Olive Oil and coat the chicken breast (this will help the meat from sticking to the pan). Using the Grill Time (TM) Seasonings Chicken Roasted Garlic, season the chicken well.
  5. Pour about 1/3 cup of olive oil into frying pan, or coat grill with oil using a basting brush (again so chicken doesn’t stick), then place your seasoned chicken onto the grill/pan. When chicken is about halfway cooked, squeeze 1 half of your lime onto the chicken until lime is completely used up. Then turn over chicken and squeeze the 2nd half of your lime over it. (It will make a sizzling sound and may pop so be careful). Continue to let chicken cook until done (I use a fork or knife to cut into the chicken to make sure the pink has turned completely white). DO NOT OVER COOK! Because then your chicken will be dry and not moist. Take chicken out of the pan/grill and place it in a baking tray, cover with foil.
  6. Grab your bell peppers and onion and place in a pan or wok with a drizzle of olive oil over medium heat (use the same pan as the chicken if that is what you used). Sautee and squeeze another half of the lime into the mix, also add a little bit of the seasoning used for the chicken. Cook until onions just begin to caramelize (turn a brown color) then turn off heat.
  7. Go back to your chicken and shred them with a knife into good sized strips for fajitas. (You’ll see that 2 chicken breasts go a long away), then place the shredded chicken in the same pan as bell peppers and onions, add your diced cilantro and mix together (I find tongs very helpful).
  8. (Optional) If you want to use your avocado cut the avocado in half first then use your knife to carve thin slicing lines. Take a spoon and scoop out the avocado and viola, you’ve got great thinly sliced avocados, use that last half a lime to squeeze onto the avocado so that it does not turn.
  9. If you want some spice to your fajita, rinse and finely dice jalapeño pepper and add to your own fajita as desired (be careful, less is more unless you really like it spicey!).
  10. Place your mix into a tortilla shell and add tomatoes, sour cream and avocado as desired, and enjoy!
July 2018
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