Grilled Chicken Fajitas with Pico de Gallo

**Guest Post by: JD Provence**

​Grilled Chicken Fajitas with Pico de Gallo

Chicken Fajitas Marinade: 
1 jalapeño
3 cloves garlic
3 Tablespoons lime juice
2 Tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon pepper

Directions:
Purée above ingredients.
Place 2 large or 4 smaller chicken breasts between 2 layers plastic wrap and pound flat, to about 1/2” thick. Use a baking dish to lay chicken in, make sure to coat both sides of chicken well with marinade and refrigerate 1 hour. 
Remove chicken from marinade and grill 15-20 minutes, until preferred doneness.

Serve sliced grilled chicken with warmed tortillas, grilled sliced sweet peppers & onion,  *pico de gallo, guacamole and tortilla chips. 

*Pico de Gallo
1 red bell pepper
1 - 2 jalapeños, seeds and core removed
1 small sweet onion
1 cup diced tomato
1 small orange, peeled, seeded, membrane removed
3 Tablespoons lime juice
1 Tablespoon olive oil
1/2 teaspoon chili powder
salt and pepper to taste
Cilantro to taste, optional 

Directions:
Dice all vegetables to desired uniform size, mix ingredients well, cover and refrigerate at least 1 hour before serving.

Guest Recipes by: JD Provence for Canning and Cooking at Home