Serves 4

1 lb. boneless, skinless chicken breasts, chicken thighs, or flank steak

2-3 red and green bell peppers, cut into half inch pieces

1 large sweet onion, sliced into half inch slices

Marinade

1/4 cup fresh lime juice

1/3 cup water

2 tablespoons The Sacred Olive Cayenne Olive Oil or Chipotle Olive Oil

2 cloves garlic, minced

3 tablespoons The Sacred Olive Serrano Honey Balsamic Vinegar 

**2 tablespoons vegetable oil (see note)

2 tablespoons soy sauce or Tamari Sauce

1-2 teaspoons liquid smoke

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/4 teaspoon onion powder

Place the meat in one ziplock bag. Place the bell peppers and onions in another ziplock bag. In a medium bowl, combine all ingredients for the marinade and whisk together. Divide the marinade between the meat and veggie ziplock bags. Marinade overnight, or lay flat and freeze. ** If grilling, use the vegetable oil in the marinade. Olive Oil should not be used when cooking with high heat (over 375 degrees).

Grill Option: 

Grill the meat, the onions, and the bell peppers, all at the same time. When cooked, slice the meat. Drizzle the finishing sauce over both the meat and veggies. ** if grilling, use the vegetable oil in the marinade. Olive Oil should not be used with high heat.

Slow Cooker Option: 

Place the veggie ziplock bag in the slow cooker. Place the meat over the veggies, including the marinade from both ziplock bags.  Cook on low for 3-4 hours.  When cooked, slice the meat. Drizzle with finishing sauce.  ** Use Olive oil in marinade.

Stovetop Option: In a large skillet, cook the meat. Remove from the pan, cover with foil and let rest. Meanwhile, add the onion to the same pan over medium heat and cook until soft, about 5 minutes. The add the bell peppers and cook until all are soft. Drizzle with finishing sauce and serve. **Use Olive Oil in marinade.
Finishing Sauce

1/4 cup The Sacred Olive Persian Lime Olive Oil

2 tablespoons The Sacred Olive Jalapeño Balsamic Vinegar 

1 teaspoon sugar or honey
Whisk together and pour over meat and veggies. Serve

Serve Fajitas with flour tortillas, The Sacred Olive Persian Lime Brown Rice, The Sacred Olive Black Bean Salsa, guacamole, and sour cream.