Chili Lime Chicken Fajitas

1 Lb. chicken breasts, sliced into 1 inch strips

1/2 bottle Lawry's Sante Fe Chili Marinade

1 small - medium onion, sliced

1 green bell pepper, sliced

2 tsp. olive oil

6-8 flour or corn tortillas (depending on the size you use)

shredded cheese, for serving

salsa
sour cream, for serving, opt.

chopped cilantro, for serving, opt.

1.Place sliced chicken, onion and green pepper in a gallon-size zip-lock bag.  Pour in marinade. Seal bag shut Refrigerate at least 1 hour.  

2.Heat olive oil in a large skillet over medium-high heat.  Dump the entire bag of ingredients into the skillet.  Cook and stir for 10-15 minutes or until chicken is done.  Serve on toasted flour or corn tortillas with desired toppings. 

* I got this recipe from eatcakefordinner I added some red peppers and corn to the mix and I thought that they were great. My kids thought that it was a little spicy but me and my husband loved them.