For Cinco de Mayo: Honey Lime Chicken Fajitas

Happy Cinco de Mayo! :) Several years ago Bob found a Rachael Ray recipe for Grilled Honey Lime Chicken Sandwiches. He adapted the recipe to something we called "Bob's Honey Lime Chicken," which was simply the marinated chicken baked in the oven and served alongside pasta/rice and vegetables. The chicken has a delicious, sweet flavor. I started thinking how this chicken could be used in other recipes, and fajitas came to mind. I usually just use McCormick fajita seasoning, and we love it, but I thought I'd switch it up a bit. These fajitas were great! I have some ideas for how to use this chicken in other ways too. I'll have to experiment!

Honey Lime Chicken Fajitas

Ingredients:
For the marinade:
Juice of 1 lime
2 Tablespoons honey
1 rounded teaspoon cumin
1 Tablespoon finely chopped cilantro
1/2 Tablespoon extra-virgin olive oil

2-3 chicken breasts, cut into strips
salt and pepper, to taste

1 green pepper, 1 orange pepper, 1 red onion, 1 yellow onion - each cut into strips (any veggie of choice works here - zucchini, squash, mushrooms, spinach, etc.)

1 Tablespoon extra-virgin olive oil

Flour tortillas

For the toppings:
Light sour cream
Salsa
Monterey Jack cheese
Shredded lettuce

Directions:
1. Combine the marinade ingredients in a small bowl. Sprinkle strips of chicken with salt and pepper. Add the chicken to the marinade and stir to coat. Set aside for 10 minutes.

2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add peppers and onions. Cook until softened, about 7-10 minutes.

3. Transfer the peppers and onions to a serving dish. Add the contents of the small bowl to the warm skillet containing 1/2 tablespoon olive oil, if necessary. Cook until chicken is done and browned and liquid has evaporated. Transfer to serving dish.

4. Warm tortillas between wet paper towels in the microwave, and transfer toppings to serving dishes. Serve all components separately and fill tortillas as desired. Enjoy!

Source: Recipe idea from You're Gonna Bake It After All, marinade from Rachael Ray