Chicken Fajitas

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Chicken Fajitas
1/4 cup fresh lime juice
2 tsp. olive oil
1/2 tsp. chili powder
1/2 tsp. ground cumin
4 skinless, boneless chicken breast halves (4 ouces each)
2 medium red bell peppers, cut into wide strips (about 2 cups)
1 large red onion, cut into wedges (about 1 1/2 cups)
2 medium tomatoes, chopped (about 2 cups), divided
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro or parsley, divided
8 organic wheat tortillas, warmed

1. In a shallow glass dish, combine lime juice, oil, and spices. Mix well.
   Reserve 2 tbs. of marinade. Add chicken to dish; turn to coat. Cover
   dish with plastic wrap; refrigerate for 30 minutes.
2. Preheat broiler. Drain the chicken; place on a broiler pan. Discard
   marinade in dish. Broil 3 inches from heat, basting with the reserved
   marinade and turning once, until no longer pink in center, about 10
   minutes. Place chicken on a plate and cover to keep warm.
3. Place bell peppers and red onion on broiler pan. Broil until lightly
   charred, turning once, about 8 minutes.
4. Cut chicken into strips; place in a large bowl. Add broiled vegetables,
   1 cup of tomatoes, green onion, and 2 tbs. of cilantro. Mix gently.
   Divide tortillas among serving plates; top with the chicken mixture.
   Fold tortillas to enclose filling. Serve with remaining tomatoes and
   cilantro. Serves 8.

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