Chicken Fajitas with Crunchy Lime Cabbage and Avocado

• 6 tablespoons olive oil, divided, plus additional for griddle
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices
• 1 large red bell pepper, cut into 3/4-inch-thick strips
• 1 large red onion, halved, sliced lengthwise
• 3 cups thinly sliced red cabbage
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 teaspoons finely grated lime peel
• 6 to 8 fajita-size flour tortillas
• 1 avocado, halved, pitted, sliced

1. Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl.
2. Add chicken, bell pepper, and onion.
3. Sprinkle with salt and pepper.
4. Toss to coat.
5. Let stand 1 hour at room temperature or chill up to 4 hours.
6. Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl.
7. Season to taste with salt and pepper.
8. Preheat oven to 350F.
9. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
10. Meanwhile, place large griddle over 2 burners and heat over medium-high heat.
11. Brush griddle with olive oil.
12. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
13. Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.

olive oil, garlic, chili powder, chicken breast halves, red bell pepper, red onion, red cabbage, fresh cilantro, lime juice, lime peel, flour tortillas, avocado

Taken from www.epicurious.com/recipes/food/views/chicken-fajitas-with-crunchy-lime-cabbage-and-avocado-241618 (may not work)