Festive Chicken Fajita

• 2 pounds chicken breast, cleaned and trimmed of excess fat
• 1/2 c. fresh rosemary, thyme and chives
• 2 teaspoons salt
• 1 tsp sugar
• 1 tsp onion powder
• 1 tsp dry mustard
• 1/2 tsp ginger
• 2 tsp pepper
• 2 T garlic powder
• 1/2 c freshly squeezed lemon juice
• 1 cup extra-virgin olive oil plus 2 tablespoons to brush vegetables
• 1 red pepper
• 1 green pepper
• 1 red onion, sliced in half
• 2 large portabella mushrooms
• 1 cup shredded cheese
• 6-8 large tortilla shells

1. Marinate chicken in refrigerator overnight or in an instant marinate container for 30 minutes.
2. Heat charcoal grill to medium-high. Place vegetables on grill surface to begin cooking. They will take about 20 minutes to roast. After about 10 minutes add chicken breast to grill surface; grill about 6 minutes on each side.
3. Remove chicken and vegetables from grill. Slice chicken in 1/2" strips; place on serving dish. Slice vegetables and arrange with chicken on serving platter. Place shredded cheese in a small serving bowl and place alongside serving platter. Warm tortillas, about 15 seconds per side, on your hot grill. Stack wrapped in a towel or in a tortilla serving dish.

chicken breast, fresh rosemary, salt, sugar, onion, mustard, ginger, pepper, garlic powder, freshly squeezed lemon juice, extravirgin olive oil, red pepper, green pepper, red onion, portabella mushrooms, shredded cheese, tortilla shells

Taken from www.epicurious.com/recipes/member/views/festive-chicken-fajita-1204587 (may not work)