Fajita Grilled Chicken
Angie and Richard Webster

In a zip lock bag or Tupperware container that can be flipped, mix:

1/4-1/3 cup Chili Powder
1/4-1/3 cup Lime or Lemon Juice (we prefer Lime, but either will work)
1/4-1/3 cup Olive Oil
2-3 cloves of fresh garlic, crushed

Add 4 chicken breasts and marinate overnight or all day. Turn at least once.

Grill!

Angie says: I usually put the marinade together in the morning, then grill chicken for dinner and serve with Spanish Rice... YUM YUM!

*Notes:
- This is just the beginning! Double the recipe, chill leftovers and use in a salad tomorrow night.
- Thinly slice and serve in a warm flour tortilla with salsa, sour cream, sautéed red and green peppers, and onions, etc.

June 15, 2006