Chicken Fajitas Griddle Edition

• 4 teaspoons The Spice Club Mexican spice mix
• 1 tablespoon of olive oil
• 1 lime, juiced
• 600 grams of boneless, skinless chicken fillets, cut into thin slices
• 1 red onion, thinly sliced
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 1 green pepper, thinly sliced
• Small tortillas, heated
• Avocado, sliced ​​(optional)
• Fresh coriander (optional)
• Salsa, hot sauce and/or the spice club chili flakes (optional)

To prepare:
Preheat the oven to 220°C. Line a baking tray with baking paper or lightly grease it.

Marinate:
In a large bowl, mix together the olive oil, lime juice and The Spice Club Mexican spice blend. Add the sliced ​​chicken and mix well so that all chicken slices are well coated with the marinade. Let this marinate for about 10 minutes.

Preparing vegetables:
While the chicken marinates, thinly slice the red onion and peppers.

Baking chicken and vegetables:
Spread the marinated chicken evenly on the baking sheet. Add the chopped onion and peppers to the baking tray and mix everything well so that the vegetables are also covered with the marinade.

Baking:
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly roasted. Stir everything halfway through the baking time so that everything cooks evenly.

To serve:
Serve the chicken and vegetables straight from the baking sheet in warm tortillas. Add avocado slices, fresh cilantro, salsa or hot sauce to taste.