Open Faced Chicken Fajitas
A twist on a classic.
Combine all the marinade ingredients together in a container or bag, then add the chicken and mix well. Seal or cover and let marinate at room temp for 30 minutes or up to 8 hours in the fridge. While the chicken is marinating, prep your toppings. Add the sliced peppers and onion to a large skillet with avocado oil and salt and pepper. Saute, staring occasionally until they have browned a bit and are tender, about 10 minutes. Remove from skillet and set aside, cover to keep warm. Pre-heat your grill, then chop and prep any other toppings that you want.
Oil the grates on the grill. Grill the chicken, covered, for 5-6 minutes per side. Use a thermometer to check for doneness. Transfer to a cutting board and let the chicken rest for 1-2 minutes, covered. This helps keep the juices in your meat when slicing. Then cut into ½-inch thick slices and cover again.
Heat your tortillas in the same skillet. Place one in the pan and warm for about 1 minute, then flip and top with shredded cheese. Cover and cook for another minute until cheese is melted. Remove to a serving bowl and top with chicken, peppers, and any other toppings. Enjoy!
