Yummy Chicken Fajitas

Marinade:
2 cloves of garlic, minced
1 1/2 tsp kosher salt
1 1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp crushed red pepper
1 tbsp olive oil
2 tbsp lemon juice
2 tbsp lime jiuce
1 1/2 lbs. sliced chicken
combine all ingredients and marinate chicken for at least two hours. Because of the acid from the lemon and lime, do not leave maridae on over night, as it will begin to break down the meat.

Fajita:
1 cup sliced onion ( I love the sweet Mayan)
1 cup red bell pepper ( you can do a mix of red, yellow and orange for a more colorful mix)
Warm whole wheat tortillas
avocado, sliced
Salsa
Chipolte cream **
reduced fat cheddar cheddar
Jalepenos
Black olives

Chipolte Cream
1 cup FAGE Total 0% Greek yogurt
2 tbsp chilpote in adobe sauce (sauce only, no peppers)
1 tsp lime juice
1/4 tsp salt (more or less to taste)
Mix ingredients well in a bowl

In a non stick pan or griddle, saute chicken (no oil is needed because there is oil in the marinade) until cooked through. Set aside. There should be enough residual oil in the non stick pan/griddle that you should not need more. Add peppers to pan and saute until beginning to brown, but still somewhat firm. Set aside. Add onions to the pan and saute until brown and soft. Add peppers and chicken to pan to reheat. Place in bowl for service.

Place tortillas, and condiments out and enjoy.