Quick and Easy Chicken Fajitas

This is a recipe I recently adapted from Cooking Light - I was a little iffy at first about it b/c it didn't have any Mexican spices, but it ended up being really, really good. We used a Frontera (Rick Bayless's brand) salsa, and it worked really well with this. This is a super easy recipe and while you do have to wait for the marinade to marinate, the hands on time is pretty low.

• Ready In: 2 hrs
• Serves: 2-3

Ingredients

• 3⁄4 cup beer, they say to use Mexican dark but I used Budweiser
• 2  tablespoons soy sauce
• 1  lime, the juice of the lime
• 1  tablespoon canola oil
• 1  tablespoon Worcestershire sauce
• 3  garlic cloves, crushed
• 1  lb chicken breast, skinless, boneless, cut into 1/2 inch strips
• 1  onion, sliced thinly
• 1  green bell pepper, seeded and sliced
• 1  red bell pepper, seeded and sliced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  red pepper
• 1  tablespoon canola oil
• 6  flour tortillas
• 1  jalapeno, thinly sliced
• 1  tablespoon cilantro, chopped
•  salsa

Directions

1. Combine the first six ingredients, stirring well. Place chicken in a zip lock bag, and pour about half of the beer mixture to bag; seal and toss around. Place onion, bell peppers, and other half of beer mixture in another zip lock bag; seal and toss.
2. Marinate chicken in refrigerator for at least one hour; marinate veggies at room temperature for at least one hour.
3. Add 1 tbsp of canola oil to grill pan, and heat over medium high heat. Remove onion and bell peppers from marinade, and add to pan. Add red pepper and salt to taste. Cook for 6 minutes, or until beginning to get tender; turn after three minutes. Add chicken to pan; cook 2 minutes each side or until done.
4. Warm tortillas if desired, and divide onion and chicken mixture evenly between tortillas. Add jalapeno, cilantro, and salsa as desired, and serve.