Ingredients

Ingredients:

• 2 Large Miller Poultry Chicken Breasts
• 1/2 red onion, thinly sliced
• 3 bell peppers, thinly sliced
• 8-12 flour tortillas

Marinade:

• 2 tbsp olive oil
• 3 tbsp brown sugar
• 2 tbsp orange juice
• 2 tbsp lime juice
• 2 tbsp reduced sodium soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• t tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp chipotle chili powder
• 1/2 tsp dried oregano
• 1/4 tsp pepper
• 2 tsp liquid smoke

Cook Time: 45min

Cooking Instructions

MARINADE:

• In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add chicken to freezer bag and toss to coat. Marinate in the refrigerator for 4 hours or up to overnight (longer the better).

Chicken:

• Prepare your grill. When ready to cook, let chicken sit at room temperature for 15-30 minutes. Let the chicken cook for 5-7 minutes in the covered grill, then use tongs to flip the breasts over. Grill for 5-7 minutes longer, or until a thermometer reads 165° at the thickest point of the chicken breast, or until nicely browned (or blackened if you prefer). Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.

Veggies:

• When there is 10 minutes of cook time remaining, toss the peppers and red onion in a bit of olive oil and the 2 tablespoons of remaining marinade, then add to the grill to cook alongside the chicken. Cook until crisp-tender.

Assembly:

• Layer as a nachos or on tortillas with the sliced chicken, peppers, onion and desired toppings.

Optional Toppings:

• Cheese
• Crema
• Guacamole
• Salsa
• Chopped tomatoes
• Black beans
• Cilantro
• Lime juice