Fajitas with chicken and zucchini

Ingredients:

• 0.7 kg boneless and skinless chicken breasts
• 6 cloves garlic, crushed
• 3/4 cup torn fresh cilantro
• 1 teaspoon fresh thyme leaves
• 3 jalapeños (red or green); 2 coarsely chopped, 1 thinly sliced
• 1/3 cup + 1 tbsp extra virgin olive oil + extra for grilling
• 1/4 cup honey
• Juice of 2 limes + wedges for serving
• 2 zucchinis and/or squash, thinly sliced
• 1 bunch green onions, chopped
• 1 tomato, chopped
• 8 - 12 wheat tortillas

Preparation:

1. In a food processor, pulse the garlic, 1/2 cup cilantro, thyme, chopped jalapeño, 1/3 cup olive oil, honey, lime juice, and 1 teaspoon each salt and black pepper until smooth. Place the chicken in a large zip-lock plastic bag. Add the marinade, seal the bag, and toss to coat. Refrigerate for 30 minutes to 2 hours.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini in batches and cook, stirring occasionally, until tender and golden, about 3 minutes; season with salt. Transfer to a plate.
3. Add the green onions to the pan and cook, stirring, for about 2 minutes. Remove from heat. Add the tomato, sliced ​​jalapeño, and the remaining 1/4 cup cilantro; return the zucchini to the pan, season with salt to taste, and stir. Cover to keep warm.
4. Preheat the grill to medium-high heat and brush the grates with olive oil. Remove the chicken from the marinade and grill until cooked through, 5-6 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
5. Heat the tortillas according to package directions. Shred the chicken and season with salt. Serve on the tortillas with the zucchini mixture. Garnish the fajitas with lime wedges.