Chili's Fajitas

Chili's Low-Fat Fajitas.

1/4 cup lime juice

3 Tbls. olive oil OR vegetable oil - divided

4 cloves garlic - crushed

3 tsp. soy sauce - divided

1 tsp. salt

1/2 tsp. liquid smoke

1/2 tsp. cayenne pepper

1/4 tsp. black pepper

1 lb. boned, skinned chicken breasts OR skirt steak

2 Tbls. water

1/2 tsp. lime juice

1 dash salt

1 dash black pepper

1 lrg. Spanish onion - sliced thin

1/2 med. green bell pepper - seeded, sliced thin

1/2 med. red bell pepper - seeded, sliced thin

1/2 med. yellow bell pepper - seeded, sliced thin

Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne

pepper, and 1/4 tsp. black pepper in a sealable plastic container, add chicken/steak to container,

cover, and refrigerate for at least 2 hours, or overnight (preferred).

Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, and a dash of salt and pepper; set aside.

Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.

Cut meat into thin strips; set aside and keep warm.

In a large skillet over medium-high heat, cook onion and peppers in remaining 1 Tbls. oil until

brown; remove from heat; pour reserved liquid mixture over onions and peppers.

Toss together meat, onions, and peppers.

Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole