Ingredients:

• 4 large (1.5 pounds) Boneless skinless chicken breast halves

• 2 tablespoons Fresh squeezed lime juice

• 3 teaspoons Red River Fajita Spice Blend

• 1 large, cut into large bite-size pieces Red onion

• 1 large, cut into large bite-size pieces Green bell pepper

• 2 medium, cut into ¼ inch slices Zucchini squash

Directions:

• Arrange chicken in a small dish and squeeze lime juice over it.

• Sprinkle 2 teaspoons of the Red River Fajita Spice Blend over the chicken.

• While the chicken is marinating, prepare coals for the grill.

• Lightly brush oil over the grill rack.

• When the coals are white-hot, place the chicken, cut side up, on the grill rack and cook for 5 minutes.

• Discard the marinade, flip the chicken over and cook for another 5 minutes or until no pinkness remains at the thickest part when checked with a knife.

• Remove the chicken and cut into thin strips.

• Place the vegetables into a lightly oiled grill basket and set the basket over the coals.

• Cook the vegetables for 2 minutes, then toss.

• Add the chicken strips, toss, and cook for an additional 2 minutes or until the vegetables are crisp-tender.

• Sprinkle the remaining Red River Fajita Spice Blend over the top and serve on warmed platters.

• Mexican
• Grilled
• Chicken