Citrus and garlic marinated chicken breasts are grilled, sliced and combined with a colorful mixture of sautéed onion and bell peppers, served in flour tortillas accompanied with sour cream, salsa and sliced olives.

Chicken Fajitas

2 tablespoons lime juice

2 tablespoons lemon juice

4 tablespoons orange juice

1 clove garlic, minced

4 boneless, skinless chicken breast halves

1 teaspoon chili powder

1/2 teaspoon salt

2 tablespoons vegetable oil
1 green bell pepper, cut into strips

1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 onion, sliced into rings
10 flour tortillas, heated
Sour cream for accompaniment
Salsa for accompaniment
Sliced black olives for accompaniment

1. In medium bowl, mix together lime juice, lemon juice, orange juice and garlic.
2. Sprinkle chicken with chili powder and salt.
3. Set aside half of juice mixture for basting and in remainder, place chicken, turning to coat well. Cover and refrigerate chicken at least 30 minutes.
4. On prepared grill or broiler rack about 6 inches from heat, place chicken. Cook, turning and basting with reserved marinade, about 10 minutes or until fork can be inserted in chicken with ease.
5. In nonstick frypan, place oil and heat on medium temperature. Add peppers and onion and cook, stirring, until onion is transparent but still crisp, about 5 minutes.
6. Slice chicken breasts into strips and add to pepper-onion mixture in frypan.
7. Divide chicken-pepper mixture evenly in center of tortillas; top with dollop of sour cream, salsa and olives; fold tortillas.

Makes 5 servings of 2 tortillas each.

Recipe provided courtesy of the National Chicken Council. Used with permission.