Chicken Fajitas - Minus The Tortillas - W30

• 2 red bell peppers, cut into thin strips
• 2 medium red onions, sliced paper thin
• 1 carrot, julienned
• 1 zucchini, julienned
• 3/4 lb boneless skinless chicken breast
• 3/4 lb boneless skinless chicken thighs
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon cayenne (to taste)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lime
• 1 tablespoon olive oil

1. Cut the chicken into thin strips. If you have the meat slightly frozen, the slicing will be much easier.
2. Place the chicken and veggies in a large bowl. Sprinkle the spices over all. Juice the lime into the bowl and then drizzle with the olive oil.
3. Time to get your hands dirty! Mix and mix and mix your veggie chicken glop until each and every piece is coated with the limey/oily/spice mixture. Yummy. Now go wash your gross raw-chicken hands.
4. Set aside for a few minutes. Turn your griddle onto high heat - this is so the chicken and veggies will sear, not simmer or poach. It may splatter and sizzle - so beware! Don't cook naked.
5. Unless you have a restaurant sized grill you'll have to cook your fajitas in 2 batches. That's OK. When dinner smells this good - they'll wait.

red bell peppers, red onions, carrot, zucchini, boneless skinless chicken breast, boneless skinless chicken thighs, paprika, cumin, cayenne, salt, black pepper, lime, olive oil

Taken from www.food.com/recipe/chicken-fajitas-minus-the-tortillas-w30-516274 (may not work)