2 tablespoons olive oil
2 limes, juiced
2 tablespoons fajita seasoning
1 pound boneless skinless chicken breasts, about ½-inch thick
2 red bell peppers
1 yellow bell pepper
1 green bell pepper
1 large onion, quartered
8 to 10 flour tortillas, (I use low carb tortillas)
In a mixing bowl combine olive oil, lime juice, and fajita seasoning; whisk to combine. Pour the marinade in a large ziploc bag.
Add chicken breasts to the marinade; seal the bag and refrigerate for at least 20 minutes, and up to an hour.
In the meantime, cut the peppers in half; discard the tops, seeds, and membranes.
Preheat outdoor grill to Medium Heat. Clean the grill grates, then lightly oil the grill grates. Remove chicken from marinade and shake off excess. Discard marinade.
Place chicken, peppers, and onions on the grill. Cook, turning chicken, peppers, and onions occasionally, until chicken is no longer pink and veggies are tender; about 15 to 20 minutes. Chicken is done when the internal temperature registers at 165˚F.
Remove chicken, peppers, and onions from the grill; let chicken and veggies stand 5 minutes.
In the meantime, warm the tortillas on the grill for about a minute per side. Cut chicken, peppers, and onions into strips; serve on tortillas.