Prepare the Fajita Spice Marinade in a large bowl. Put aside.

Butterfly the chicken breasts (you can also use skirt steak or a combination of the two) and poke with a fork several times (this allows the marinade to seep in).

Place the proteins into the marinade and stir to completely cover. Marinate 1 hour at room temperature, or longer in the refrigerator. An overnight marinade in the fridge is best.

30-60 minutes before grilling, place the marinating chicken bowl on the counter to come to room temperature.

Once at temp, grill the chicken until cooked through. Once your proteins are cooked, allow them to rest on a cutting board for 5 minutes. Slice on a bias and place on a serving plate. While the proteins are cooking, prepare your onions and peppers.

Wash, dry, and slice your veggies and place into a bowl with 2 tablespoons olive oil and a large pinch of salt & ground pepper. Toss to coat.

In an extremely hot sauté pan on the stove top or grill, quickly sauté the vegetables just until slightly softened. Remove from the heat and place onto a serving bowl.