Chicken Fajitas

4 boneless, skinless chicken breast halves
1 green sweet pepper, cut into strips
2 tablespoons lime juice
1 yellow pepper, cut into strips
2 tablespoons lemon juice
4 tablespoons orange juice
1 onion, sliced into rings
1 clove garlic, minced
10 flour tortillas, heated
1 teaspoon chili powder
1 cup sour cream
1/2 teaspoon salt
1 cup salsa
2 tablespoons canola oil
1/2 cup sliced black olives
1 red sweet pepper, cut into strips

In medium bowl, mix together lime juice, lemon juice, orange juice and garlic. Sprinkle chicken with chili powder and salt. Set aside half of juice mixture for basting and in remainder, place chicken, turning to coat well. Cover and refrigerate chicken at least 30 minutes.

On prepared grill or broiler rack about 6 inches from heat, place chicken. Cook, turning and basting with reserved marinade, about 10 minutes or until fork can be inserted in chicken with ease.

In nonstick frypan, place oil and heat on medium temperature. Add peppers and onion and cook, stirring, until onion is transparent but still crisp, about 5 minutes.

Slice chicken breasts into strips and add to pepper-onion mixture in frypan. Divide chicken-pepper mixture evenly in center of tortillas; top with dollop of sour cream, salsa and olives; fold tortillas.

Makes 5 servings of 2 tortillas each
Source: National Chicken Council