Cheryl, I love this recipe (easy). If you don't have a grill, one of those grill-type frying pans works great.

1/2 jar your favorite salsa
1 pound boneless/skinless chicken breasts
1 onion, sliced 1/4" thick
1 bell pepper, cored, seeded, sliced lengthwise about 1/4"
1 package fajita-sized tortillas
ZIP-LOCK BAG large enough to marinate chicken

Rinse chicken and pat w/paper towels. Place in ziplock bag, pour salsa over, seal bag and "massage" until chicken well coated. Marinate in fridge up to 12 hours or on counter no more than 30 minutes, turning halfway.

Heat up your grill or if using grill-pan, heat on med-high and spray with Pam. When hot add chicken. Cook and turn until there are no pink juices when sliced. Remove to a plate. Grill or saute pepper and onion in same pan. Heat tortillas per directions.

Slice the cooked chicken breasts, serve w/peppers, onions, tortillas and a nice pot of Mexican rice (I like the Goya brand flavored rices - easy and delicious!) Good luck!