Cooking directions

1. Marinate the Chicken:
   In a large zipper bag, combine all the marinade ingredients. Remove 2 tablespoons of the marinade to reserve for the vegetables. Add the chicken fillets and toss to coat well.
   Seal the bag and marinate the chicken in the refrigerator for at least 6 hours, or overnight. When ready to cook, let the chicken sit at room temperature for 15-30 minutes.

2. Cook the Chicken:
   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken undisturbed for 2-3 minutes until nicely browned on one side.
   Turn the chicken over, cover, and reduce the heat to medium. Cook for an additional 2-4 minutes, until the chicken is fully cooked through.
   Remove the chicken from the skillet and cover it with foil. Let it rest for 5 minutes before slicing it into thin strips.

3. Prepare the Vegetables:
   In the same skillet, add the remaining 2 tablespoons of olive oil and the reserved marinade. Heat over medium-high heat.
   Add the sliced onions and sauté for 1 minute. Then add the bell peppers and sauté for another 3-4 minutes until they soften.
   Add the sliced chicken back into the skillet and toss to coat with the vegetables and marinade.

4. Serve the Fajitas:
   Warm the tortillas in a separate pan or microwave.
   Serve the fajita mixture hot with the tortillas on the side. Add toppings like guacamole or salsa for extra flavor.