I love a lot of things in my small kitchen. I love my new wooden salt box, it makes me feel like I am a chef on the food network. And who doesn’t want to be a chef on the food network.  I also love my indoor griller. It is one of my favorite kitchen appliances. I use it often for sandwiches as a panini maker, I use it to grill indoor veggies, I use it to grill buttered sourdough bread and I use it to grill chicken and it comes out so perfect and tenderly grilled.
I start by placing a few boneless skinless chicken breasts in a plastic zip top bag and pound them thin.
I did not have a meat pounder, so I used a heavy, big spoon!
I think it did a great job…for now.
I then make my marinade of olive oil, chicken fajita spice, Italian seasoning, salt and ground black pepper.
While the chicken marinates, I start slicing my vegetables.
Add them in a pan along with a bit of olive oil. 
Sprinkle a bit of chicken fajita spice on the veggies and stir.
These vegetable are so delicious, even the kiddos love them!
This grill is perfect for fajitas!
I love the flavor of the different spices.
Ingredients:
2 large boneless skinless chicken breast
1/3 cup olive oil 
1 tablespoon olive oil
1 teaspoon Italian seasoning 
1 tablespoon fajita seasoning  ( found in spice isle of grocery store )
1/2 teaspoon fajita seasoning 
Salt 
Ground pepper
4-Flour tortillas 
Begin by placing chicken breast in a zip top plastic bag and pound chicken breast to about 1/2 inch thick. In a separate zip top bag, place 1/3 cup olive oil, 1 tablespoon fajita seasoning, 1 teaspoon Italian seasoning, generous pinch of salt, dash ground pepper. Place chicken breasts in bag of marinade, close zip top bag, and move bag around to mix chicken with marinade. Place bag of chicken in fridge and let marinate for about half an hour (more if desired) up to 24 hours. In the meantime, slice bell peppers, onion into strips and place in pan that is coated with 1 tablespoon of olive oil and cook on medium heat. Sprinkle vegetables with 1 teaspoon fajita seasoning, and a dash of salt. 
Continue to cook until translucent and tender, about5-7 minutes. Remove veggies from pan and place in serving dish or bowl, set aside. Remove bag of chicken and place on indoor grill and cook for 7-9minutes or until chicken has an internal temperature of 160 degrees F. Place chicken on chopping board or dish and slice into thin strips. Assemble fajitas by placing a few strips of chicken, cooked peppers and onion in a warmed flour tortilla. You can add extras like lettuce, guacamole and cilantro if desired. I made a simple guacamole with avocado, a pinch of salt and a dash of garlic powder. Simple and delicious!
Serves 4

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