Step 1

In a mixing bowl combine olive oil, lime juice, and fajita seasoning; whisk to combine.

Step 2

Pour the marinade in a large ziploc bag.

Step 3

Add chicken breasts to the marinade; seal the bag and refrigerate for at least 20 minutes, and up to an hour.

Step 4

In the meantime, cut the peppers in half; discard the tops, seeds, and membranes.

Step 5

Preheat outdoor grill to Medium Heat.

Step 6

Clean the grill grates, then lightly oil the grill grates.

Step 7

Remove chicken from marinade and shake off excess. Discard marinade.

Step 8

Place chicken, peppers, and onions on the grill.

Step 9

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.

Step 10

Remove chicken, peppers, and onions from the grill; let chicken and veggies stand 5 minutes.

Step 11

In the meantime, warm the tortillas on the grill for about a minute per side.

Step 12

Cut chicken, peppers, and onions into strips; serve on tortillas.