Optional: other colored bell peppersyellow squash, mushrooms, etc.
2+ T. butter
Instructions
Marinate the chicken in the lime juice, oil and seasonings for 2-24 hours. When ready to cook, remove chicken from marinade and grill until cooked to perfection. Let the chicken sit on a plate until the veggies are cooked and then slice and place on top of fajitas.
Lime Rice: Bring the water and lime juice to a boil. Add the rice and cilantro. Stir and then cover the rice with a lid and simmer for 15-20 minutes or until rice is tender.
Cut the onions and slice the peppers. Saute the onions in the butter and season with Montreal Steak Seasoning (or salt/pepper). Once the onions are slightly soft, add the sliced peppers and zucchini. Saute until the peppers are barely tender (don't over cook them or they will be mushy). Add 1-2 c. of shredded cheddar, pepper jack or Monterrey jack cheese to the vegetables. Cover and remove from heat.
Slice the chicken into long strips. Slightly warm the flour tortillas. In each tortilla place a large spoonful of Lime Rice, sauteed vegetables and pieces of chicken. Garnish the fajitas with sour cream, salsa and guacamole.