Cilantro-Lime Chicken Fajitas With Grilled Onions

• MARINADE
• 1 1/4 cups coarsely chopped fresh cilantro
• 3/4 cup olive oil
• 5 tablespoons fresh lime juice
• 2 1/2 teaspoons ground cumin
• 1 1/4 teaspoons dried ancho chile powder
• salt and pepper
• CHICKEN AND VEGETABLES
• 6 boneless skinless chicken breast halves
• 3 large fresh poblano chiles, seeded and cut into 3/4-inch-wide strips
• 3 large yellow bell peppers, cut into 3/4-inch-wide strips
• 2 red onions, sliced into 1/2-inch rounds
• 12 (8 inch) flour tortillas

1. Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
2. Place chicken breast halves in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblano chiles, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken breasts and vegetables with salt and pepper. Reserve remaining marinade.
3. Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
4. Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with optional toppings.

marinade, fresh cilantro, olive oil, lime juice, ground cumin, chile powder, salt, chicken, chicken, fresh poblano chiles, yellow bell peppers, red onions, flour tortillas

Taken from www.food.com/recipe/cilantro-lime-chicken-fajitas-with-grilled-onions-176057 (may not work)