Chicken Fajitas

From the kitchen of: Alicia Corbin

You will need
Red, green, orange, and yellow peppers (or any combo of them)
Sweet onion
Set aside 1 Tbsp. honey (per 2 cups of veggies - loose in the measuring cup)
3 Chicken breasts (cut up if desired)

Marinate chicken with
1 t. chicken bullion
1/2 t. coarse black pepper
1/2 t. ground cayenne
2 cloves fresh pressed garlic
1/2 tbsp. salt
1 t. lime juice
1 c. water

Instructions
Let chicken marinate for approx 15 minutes (the marinating time is a good time to clean up the kitchen and or cut up veggies). Place chicken in hot pan. I usually forgo the oil because the chicken will juice out. Drain the chicken as it juices if you want it to get browned. Start the veggies just before the chicken is completely done.

Fry up peppers and onions in a small amount of olive oil. I don't usually cook them long at all. Just a few minutes on high is usually good. After veggies are hot in the pan, drizzle a tablespoon of honey on veggies. Give time to melt then toss veggies. Once veggies are cooked as desired, serve with chicken.

Great served with
Sour cream
Fresh pico de gallo or salsa
Grated cheddar cheese
Your favorite Pinot Grigio to drink

Low-carb option: eat without the flour tortillas