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Chicken Fajitas
from the Spanish kitchen of Sharmagne Leland-St. John

2 tablespoons lime juice
1/4 cup olive oil
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
2 skinless, boneless, chicken breasts
1 medium onion, separated into rings
1 green bell pepper, seeded and cubed


Combine the lime juice, oil, soy sauce, garlic powder, and chili powder in a small flat glass baking dish.
Add the rest of the ingredients and marinate at room temperature for one hour. Remove chicken and
grill or broil at medium heat for 15-20 minutes or until done, turning frequently. Cook the
onion/pepper marinade over medium heat, until vegetables are tender and marinade
evaporates; stir frequently to prevent browning. Cut chicken into thin strips. Combine with
vegetables and serve with sour cream, salsa, guacamole, rice, and other condiments.

Serves 4

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