Greek-Style Chicken Fajitas

Squeeze a few drops of lemon juice over the filling before you roll up the tortilla--it'll give each bite of these fajitas that extra special zing.

Serves 4
Prep Time: 20 minutes, plus marinating time
Cooking Time: 15 to 20 minutes

Ingredients

FOR THE MARINADE

• Juice from 1 to 2 large lemons (about ¼ cup)
• 1 teaspoon iodized salt
• 1 teaspoon dried oregano
• 4 cloves garlic, chopped coarsely
• A pinch of sugar
• ¼ cup olive oil

• 500 grams skinless and boneless chicken breasts
• 1 large red onion, sliced thinly
• 1 large yellow bell pepper, sliced thinly
• 1 large red bell pepper, sliced thinly
• A pinch of dried oregano
• 6 to 8 tortillas, warmed
• Lemon wedges, to serve (optional)

Procedure
1. Make the marinade: Combine all ingredients in a large zip-top bag, making sure the salt and sugar have dissolved before adding the oil.

2. Poke chicken breasts all over with a fork, then add to the marinade. Marinate chicken in the refrigerator for 4 hours or overnight.

3. Take the chicken out of the refrigerator at least 15 minutes before cooking. (The meat should not be fridge-cold when you cook it.) Grill marinated chocken over medium-high heat for 3 to 4 minutes on each side, depending on thickness and size. Let rest 10 minutes before slicing thinly.

4. Grill onions and peppers until nicely charred and softened, about 3 minutes. Arrange next to the sliced meat and sprinkle with dried oregano.

5. Serve grilled chicken and vegetables with warm tortillas and lemon wedges on the side.