4 chicken breasts cut into tenders
2 green bell peppers sliced
1 orange bell pepper
1 large onion slices into half moon slices
1 roasted red pepper diced (optional, but mighty tasty)
Salt and Pepper
1 can Fire roasted tomatoes
-Place chicken tenders in ziplock bag. Add garlic olive oil to coat, salt and pepper to taste, 1/2 Tablespoon Adobo seasoning. Let stand 10-15 minutes
-Heat grilling pan to medium high heat. Add 1 tablespoon or less garlic olive oil. Grill chicken tenders until brown on outside and slightly uncooked in the inside. Place in bowl.
-Grill onions alone until golden brown and tender. Season with salt and pepper, and a sprinkled layer of Adobo seasoning. Set aside.
-Grill bell peppers until there is a slight charred. Season with salt and pepper, and a sprinkled layer of Adobo seasoning.
-In a large pan heat can of fire roasted tomatoes. Season with a sprinkle of salt, pepper, and Adobo. Add grilled peppers, chicken and it's juice, roasted red pepper, and sauteed onions. Heat until chicken is cooked.
Garnish with cilantro and Fajita Dip (recipe as follows)
1/4 cup plain Greek yogurt
2 tsp. fresh lemon juice
1 tsp garlic powder
1/4 tsp. salt
2 tsp. finely chopped cilantro
Mix and serves