Chicken Fajitas

2 T. fresh lime juice
1 t. grated lime rind
2 cloves garlic, chopped
2 T. chopped fresh cilantro
2 t. olive oil
½ t. ground cumin
4 chicken breasts (1 lb.)
2 onions, sliced
1 sweet red pepper, sliced
1 sweet, green pepper, sliced
¼ t. salt
1/8 t. pepper
8 small flour tortillas

Combine lime juice, rind, half the garlic, the cilantro, 1 t. olive oil and ¼ t. cumin in gallon-size plastic bag. Add chicken; seal. Refrigerate to marinate at least 1 hour.
Heat broiler. Remove chicken from marinade and place on baking sheet. Discard remaining marinade.

Broil chicken for 7 minutes or until no longer pink in center, turning after 3 minutes. Cool slightly. Or, I also do this just over the stove in a frying pan (the grill would be easy too).
Heat remaining oil in nonstick skillet. Add onions, remaining garlic and the sweet peppers. Sprinkle with remaining cumin, the salt and pepper. Sauté until vegetables are tender, 8 minutes.

Slice chicken into strips. Spoon vegetables and chicken into tortillas.