For a weeknight meal that comes together pretty easily, try these chicken fajitas. I start with frozen chicken breasts. Place them on a baking sheet lined with tin foil. They bake in the oven for about 45 minutes at 375 degrees.
While those are baking, I cut up some colored peppers and onions. About 10 minutes before the chicken is done, heat up about 2-3 Tablespoons of olive oil in a sauté pan. Add the peppers and onions.
On medium heat, cover the peppers for about 4-5 minutes, letting them get tender. Add about half of a bottle of Lawry's Baja Chipotle marinade to the peppers and onions.
When the chicken is done baking, cut it into strips and add it to the sauce.
Place mixture into a tortilla shell and top with shredded cheese and sour cream.