Taqueria Chicken Fajitas

• 1 1/4 to 1 1/2 pounds of boneless& skinless chicken breasts, cut lengthwise into 1/2-3/4 inch strips
• 2 Tbsp extra virgin olive oil
• 1 large onion cut into 1/4" slices
• 3 bell peppers (various colours) cut into 1/4" slices
• 2 Tbsp lime juice
• 2 Tbsp Organic Taqueria Blend

Serve with:
8 to 12 warmed flour tortillas (replace with corn for a gluten free version)

Filling Ideas:
Salsa
Sour Cream
Sliced avocado
Diced tomatoes
Shredded cheese
Thinly sliced iceberg lettuce

1. In a large sealable container add chicken strips, lime juice, Organic Taqueria Blend and marinate in the fridge overnight or for at least 4 hours.
2. Heat 1 tablespoon olive oil in a large pan on medium heat.
3. Remove chicken from marinade, place in pan, and cook through. Once cooked, place chicken in plate, cover in aluminum foil to let rest.
4. Add 1 tablespoon of olive oil to pan and heat the pan on high.
5. When the oil is hot, add the onions and peppers to the pan in order to sauté them. Add some extra Organic Taqueria Blend to taste.
6. Slice the chicken into strips.
7. Serve veggies and chicken on tortillas with optional garnishes.