Chicken Fajitas

 I've decided that you can't go wrong with chicken fajitas. They are loaded with flavor and you don't have to put them in a tortilla to make them taste good. You can serve this up as is, chopped up over a salad, or try your hand at some quinoa tortillas (which I have personally never done, but wanted to try).

So here's for you gluten free, dairy free, soy free.....yes the list is quite long so I will stop there



1 pound chicken breasts (cut into thin slices)
1 tablespoon olive oil
1 lime (~2 tablespoons of juice and zest)
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
2 cloves garlic (chopped)
salt and pepper to taste
1 tablespoon olive oil
2 onions (sliced)
1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 handful cilantro (chopped)
Toppings:
tortillas (optional)
salsa (optional)
guacamole (optional)
cheese (optional)
sour cream (optional)


1. Marinate the chicken in the oil, lime juice, chili powder, cumin, oregano, garlic, salt and pepper in the fridge for 30 minutes to a few hours.
2. Grill the chicken over medium-high heat until cooked, about 2-3 minutes per side. (Reserve the marinade.)
3. Heat the oil in a pan.
4. Saute the onions until tender, about 5-7 minutes.
5. Add the peppers and the remaining marinade and saute until the peppers are tender, about 5-7 minutes.
6. Remove from heat and mix in the cilantro.
7. Assemble fajitas and enjoy.

**Randi's Side Notes**
~ Okay so obviously if you are following the Anti-Inflammatory diet you can't have the tortillas to put your fillings in or the salsa, cheese, or sour cream. BUT you could wrap it all in a lettuce leaf or do as I did and just eat it all on a plate. Top it with some fresh squeezed lime juice and some sliced up avocado or whip up some guacamole.
~ Since it is freezing outside right now I opted to not grill the chicken and just cook them in a frying pan on the stove and then cook the veggies in the same pan afterward. It turned out just fine.