CIilantro-Lime Chicken Fajitas

(Adapted from Epicurious.com)

Marinade:
1 1/4 cups coarsely chopped fresh cilantro
1/2 to 3/4 cup olive oil (see step 4 below)
5 T fresh lime juice
2 1/2 t ground cumin
1 1/4 t ancho chile powder
Salt and pepper to taste

Chicken:
6 skinless boneless chicken breast halves
2 large green, red, or yellow peppers
1 Medium onion
Burrito shells
Other desired topping for fajitas such sour cream, yogurt, salsa, guacamole, etc.

1. Combine marinade ingredients in food processor.

2. Slice chicken into strips. Combine chicken and half of the marinade in a plastic zip lock bag. Leave in fridge for one hour.

3. Slice peppers into strips. Slice onions into quarter inch rounds. Put veggies and the other half of marinade in zip lock bag. Leave in fridge for one hour.

4. There are two options for cooking. The first is to put gthe veggies into a large stockpot and cook for 4 minutes, and then place the chicken in stock pot and cook everything until the chicken is done (stir often). If you use this method, you might want to use less oil in the marinade, as all of it will be leftover in the pot. The second option is to grill everything, in which case you may want to use more oil, and only use a third of the marinade to flavor the chicken, a third to flavor the veggies, and reserve a third to pour on everything after its all been grilled. Either way it tastes good.

5. Once the chicken is done, place it in the burrito shell and top it with other desired toppings.