Instructions: Marinate boneless, skinless chicken breasts in a fajita marinade. Slice sweet onions, red, yellow and green bell peppers and some mushrooms. Saute the vegetables in a cast iron skillet with a little olive oil. Cook just until tender as you will be cooking them more later. Remove the veggies from the skillet. Put the marinated chicken breasts in the skillet. Top with the veggies and put the skillet on a hot grill and close the lid. The chicken takes about 10 minutes to cook, when the chicken is just done, top with shredded Monterey jack cheese and close the lid just until the cheese melts.

Any remaining chicken and veggies can be chopped and used to fill enchiladas.

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