Sizzlin' Chicken Fajita Grill Platter
4 large boneless skinless chicken breast halves (1½ pounds)
2 tablespoons fresh squeezed lime juice
3 teaspoons Olde Westport Red River Fajita Spice Blend®
1 large red onion, cut into large bite-size pieces
1 large green bell pepper, cut into large bite-size pieces
2 medium zucchini squash, cut into ¼ inch slices
Arrange chicken in a small dish, squeeze lime juice and sprinkle 2 teaspoons Olde Westport Red River Fajita Spice Blend® over tops. While chicken is marinating, prepare coals for the grille. Lightly brush oil over grille rack. When coals are white-hot, place chicken, cut side up, on grille rack and cook for 5 minutes, discard marinade. Flip over and cook for another 5 minutes or just until pinkness disappears when checked with a knife at thickest part. Remove chicken and cut into thin strips. Place vegetables into a lightly oiled grille basket (keeps vegetables from falling into hot coals), set basket over coals, cook for 2 minutes, toss. Add chicken strips, toss, cook an additional 2 minutes or just until vegetables are crisp-tender. Sprinkle remaining Olde Westport Red River Fajita Spice Blend® over top and serve on warmed platters.