Step 1

To a medium size bowl, add the garlic, olive oil, cumin, salt, onion powder, pepper, sugar, Worcestershire sauce, the juice from a whole lime, and the chipotle chili powder.  Whisk together.

Step 2

Transfer the fajita sauce to a large shallow bowl or casserole dish and set aside for a moment.

Step 3

After cutting the vegetables, give the fajita sauce another whisk and add the vegetables to the shallow bowl.

Step 4

Mix the veggies in with the sauce so they’re coated and let marinate for an hour or more if you have the time.

Step 5

After the vegetables have marinated, cut the chicken breast into lengthwise slices and set aside for a moment.

Step 6

Heat a large skillet on medium heat.  Add the olive oil and vegetables reserving about 2 tablespoons of sauce in the shallow bowl. Stir as the veggies are cooking.

Step 7

Sauté the veggies for about 4 to 5 minutes about the time when they start to turn brown around the edges.

Step 8

Slide the veggies off to the outer edges of the pan to make space in the middle of the pan. Then add the chicken and remaining marinade in the middle of the pan.

Step 9

Stir together.  Continue to sauté and stir the chicken and vegetables until the chicken is thoroughly cooked (about 5 to 7 minutes).

Step 10

Serve warm over warm rice and top with sour cream. Garnish with cilantro leaves.