New Found Loves

One of my roommates from BYU-Idaho asked me a couple months ago to post a recipe because she was getting bored and remembered I had some good ones. Well, I found this AMAZING recipe that I just couldn't help but share (Sorry Jewels, it is a new one but I promise it is so good!!) Sorry I don't have pictures...

Tin Foil Chicken Fajitas

Prep time: 30 min (plus 1 hr for marinade to sit)
Cook time: 30 min
Servings: 6

Ingredients:
6 - skinless chicken breasts
3 - sweet onions
3 - green peppers
2 - limes
1/2 - bunch cliantro (original recipe calls for 1 bunch but seemed too much so if you like cilantro you can do the whole thing)
2 - jalapenos (usually do 1 1/2 since Marsh doesn't like heat)
2 - cloves garlic
1/4 cup water
1 cup shredded cheese
16 oz. Sour cream
Guacamole
1 dozen flour tortillas

Directions:

Marinade preparation:
In a Blender combine the water, juice from 2 limes, the bunch of cilantro stems and all, a 2 jalapeno peppers chopped and seeded. Blend until pureed.
Pour the contents into a 1 gallon freezer bag.
Add the chicken breasts and zip shut. Place in the refrigerator for at least an hour.

Packet preparation:
Slice the green peppers in two and remove the seeds. Rinse then slice into strips lengthwise.
Slice the onion into 1/2 inch rings and cut the rings in half.
Spray tinfoil w/Pam.
Remove chicken breast from marinade but do not rinse, just place as is onto tinfoil square.
Add green pepper and onion strips on top of chicken. Fold the foil packet.

Cooking:
Outdoors: Place aluminum foil packet on bed of prepare coals turn several times. Should be ready in 30 minutes.

At Home: Preheat oven to 350 degrees. Place packets on a cookie sheet. Bake 30 minutes.

When ready to eat, open foil packet and slice the chicken breast.
Place chicken, green peppers and onions into a flour tortilla
Add cheese, guacamole and sour cream to taste. Should make to or three fajitas per packet.

**If you don't like cilantro, we have also tried marinating the chicken in other sauces and it is amazing! **