Put the chicken pieces in the marinade (be sure to reserve the 1/3 of the marinade for adding in after the fajitas are cooked) and let marinate for 1 – 1 1/2 hours. You can cut up your vegetables and do any other garnish preparation at this time.
After the chicken has been in the marinade for an hour and 15 minutes, begin by heating a 12″ skillet, with 2 tablespoons of oil over medium high heat. Sauté the onions with a pinch of salt, over medium high heat for 2 – 3 minutes until starting to golden. Then stir in bell pepper slices and stir and continue to sauté with the onions. When the onions have browned and the peppers are lightly browned remove to a bowl and set aside.
Heat 1 tablespoon olive oil in the skillet over high heat. Drain the marinade off the chicken and discard, then put half of the chicken pieces in the skillet. Add the chicken pieces in two batches to the skillet. Cook on both sides until just done, turning to brown evenly. Remove the chicken to a bowl and cover. Repeat for the remaining chicken pieces and add to the bowl.
On a clean cutting board, slice the cooked chicken into 1/4″ slices (this is done easily by laying the chicken pieces flat and slicing).
Heat the skillet and add the tomatoes and a tablespoon of the reserved (clean) marinade. Add back into the skillet: the sliced chicken, onions and peppers, and remaining marinade and stir to coat. Continue to cook for a few minutes over medium heat. Turn the burner off and squeeze a half of lime over the skillet.
Serve with all the garnishes and side dishes, gluten free tortillas, rice, beans topped with cheese put under the broiler, cabbage, avocado or guacamole, salsas and pico de gallo, grated or crumbled cotija cheese, extra lime wedges, and plenty of chips and salsa. And maybe make yourself a margarita or non alcoholic mocktail!
