Directions:

For the Chicken:

Place chicken breasts One at a time, in a zip lock bag and pound to 1/2" thickness.

Open a 1-gallon zip lock bag and place the bag in a medium bowl.

Add oil, garlic, zest, cumin, oregano, chili powder, paprika, and salt into the bag.

Crush the bag with your hands to blend the marinade.

Add chicken and seal shut, releasing any air in the bag.

Using your hands, massage marinade into the meat until evenly coated.

Put the bag in the refrigerator, then marinate for 20 minutes, or up to 8 hours.

Clean a grill and preheat to high.

For the Peppers:

Heat oil in a skillet over medium-high heat.

Add onions, peppers, salt, and sugar, then cook, stirring occasionally,
until vegetables brown, 8 to 10 minutes.

Add 1/4 cup of water, then scrape the pan to release any browned bits.

Continue cooking for 3 to 4 minutes, until water evaporates,
then add 1/4 cup water and cook until vegetables are tender and crisp.

Season to taste with more salt and sugar, then set aside.

Oil the grill. Grill chicken, covered, for 2 to 3 minutes per side.

Let the chicken cool slightly, then cut into 1/2" strips.

Arrange chicken and peppers on a serving platter.

For the Fajitas:

Stack 4 to 6 tortillas on a plate and cover them with a damp paper towel, then microwave for 1 minute.

Repeat with the remaining tortillas. Serve with chicken, peppers, and optional toppings.

Note: The onion and pepper mixture can be made ahead of time and reheated i