For the marinade:
A handful of chopped fresh cilantro
¼ cup lime juice
3 cloves garlic, minced
¼ cup olive oil
1 tsp ground cumin
½ tsp salt
1 pound boneless, skinless chicken breasts
For the fajitas:
Bell peppers, thinly sliced
Red onion, thinly sliced
Red or green cabbage, thinly sliced
Fresh avocado, sliced
Strawberries
Your favorite salsa
Tortillas (I love Siete grain-free)
Shredded cheese (optional)
Mix together the ingredients for the marinade and pour into a ziploc bag with the chicken breasts. Squeeze out all the air from the bag and let it sit in the refrigerator for at least 30 minutes.
While the chicken marinades, prepare all your veggies and preheat your grill.
When the chicken is ready to cook, put the chicken on the grill, over medium heat, for about 6 minutes per side, until it is cooked through to your liking.
Plate your veggies, add your chicken and toppings, and enjoy your simple, summery chicken fajitas.
