Fajitas!

1 lb. boneless, skinless chicken breasts (about 2 or 3, split/butterflied)
1/4 tsp. chili powder
1/4 tsp. ground coriander
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. cumin
Salt and Pepper
2-3 large poblano peppers
1 red bell pepper, cut in half and seeded
1 yellow onion, peeled and cut in half
3 carrots, peeled and cut into sticks (optional)
tortillas
salsa
Monterey jack cheese, shredded
cilantro

Mix the chili powder, coriander, garlic powder, cayenne, cumin, and salt and pepper together in a small bowl. Coat both sides of the chicken breasts with the dry mixture and set aside.

Over high heat, place the poblano peppers, red pepper, onion, and carrots on the grill. Let these begin to char, rotating every 5 minutes until tender -- approximately 15 minutes total. Remove from the grill. Place poblano peppers in a paper bag and allow to cool 5 minutes. After 5 minutes, remove the poblanos from the bag and carefully remove the skins. Then remove the stem and seeds. Slice into strips along with the red pepper and onion. Wrap the poblanos, red pepper, onion, and carrots in tinfoil. Set aside so you can begin cooking the chicken.

Over medium-high heat, place the chicken breasts on the grill, and cook roughly 5 minutes on each side until no longer pink. Remove from the grill and allow to cool for 5 minutes before slicing.

Serve sliced chicken with the grill vegetables on a tortilla and top with salsa, cheese, and cilantro.