Fajitas tonight!!! I love fajitas because they are easy and a little exciting. We don't have a Chipotle within 100 miles of us, so we have to try and keep our spirits up without it most of the time. We do our best. This meal isn't Chipotle, but the chicken sort of reminds us of the amazing stuff we usually put in our burritos there, and it has become one of Grant's favorites. Just rustle up some marinated chicken, cook it in a hot skillet with sliced onion and peppers, and throw everything in a corn tortilla with rice and beans. This is the marinade I've been using lately to make chicken for fajitas. It's crazy yummy, not to mention pretty.

Chicken Fajitas + Marinade

3 or 4 boneless, skinless chicken breasts (they don't need to be thawed)
1 large onion, sliced
1 large green pepper, sliced
optional: sliced chili peppers, such as anaheim, poblano, or jalapeño

1/3 cup olive oil
3 cloves garlic, minced
juice of 1/2 a lime
2 teaspoons apple cider or red wine vinegar
1 teaspoon sea salt (heaping)
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon oregano

Place chicken in a shallow glass dish. Add all marinade ingredients to a small jar, shake, and pour over chicken. Let marinate in the fridge overnight, or however much time you have before dinner (a few hours is fine). When you're ready to start cooking, pound chicken breasts very thin with a meat tenderizer. Cook in a hot cast iron skillet with plenty of sliced onion and peppers. Allow the chicken to get nicely browned before flipping and feel free to drizzle in the leftover marinade while cooking. Once the chicken is done and veggies are soft, transfer everything to a cutting board and slice. Or, simply grill the chicken, basting with the extra marinade as you go.

Serve in warm corn tortillas with some cilantro lime rice, guacamole, and black beans.