- 1 lbs. boneless skinless chicken breasts
- 1 lbs. lean skirt steak (or flat iron steak or lean stew meat)
- 4 large onions
- 4 bell peppers
- 2 jalapenos (optional)
- 8 oz. Claude's Fajita Marinade
- Cooking spray
- 2 limes (optional)
Place chicken into a large bag with Claude's Sauces Fajita Marinade and let sit for a couple hours.
Preheat the oven on broil. Line two large cookie sheets with foil and spray with cooking spray.
Cut the onions and bell peppers into strips. Cut the jalapenos in half. Place on bottom rack of oven for 25 minutes, tossing halfway through the cooking time they're done when the onions turn translucent.
Place the chicken breasts on a cookie sheet and place into top rack of oven.
When you pull the vegetables to flip, add the beef and cut the chicken breasts into strips. Both pans should be ready in 25 to 30 minutes from the start.
Serve with a squeeze of a few limes and a generous salt and peppering.
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