3 tablespoons olive oil
2 tablespoons Agave Nectar
1 tablespoon Sherry vinegar
1 clove garlic, minced
2 green onions, cut up including the tops
1 teaspoon dried cilantro
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
4 skinless, boneless chicken breasts, cut into 1 inch pieces
1/2 red bell pepper, seeded and cut into 1 inch pieces
1 yellow bell pepper, seeded and cut into 1 inch pieces
4-6 flour tortillas, warmed in the oven (I used a wheat free version for me)
Suggestions To Serve along side:
2 cups cut or torn lettuce of your choice, I used romaine
1/2 avocado, optional
2 tablespoons sour cream, per fajita, optional
2 tablespoons salsa of your choice, per fajita, optional
1) Place 2 tablespoons olive oil, Agave nectar, sherry vinegar, garlic, green onions, dried cilantro, oregano, pepper flakes, salt and pepper in a mixing bowl large enough to hold the chicken as well. Mix the ingredients together and allow to marinate with the chicken for 20 minutes or so. You could make well in advance and allow to marinate for a day or so.
2) Heat skillet with the remaining 1 tablespoon of olive oil, place all ingredients in the pan including the marinade. Saute on high until the marinade cooks down and all sides are light brown in color.
3) Push the chicken to one side of the pan and add the bell peppers, cook them until they soften a little. Transfer all to a warm serving platter.
4) Serve at once with the warmed tortillas and sides of your choice, I gave some examples above.