MEXICAN GRILLED CHICKEN with FAJITA VEGETABLES and Roasted Corn - Rosalie Serving

Ingredients

• 9 pieces skinless medium-sliced chicken, about 3 pounds.
• Lawry’s garlic salt with dried parsley flakes
• Marinade
• 2/3 cup olive oil
• 1/2 cup freshly squeezed lemon juice
• 2 tablespoon lime juice
• ½ teaspoon ground cumin
• 1/2 teaspoon paprika
• Fajita Vegetables
• 1/2 cup olive oil, more if needed
• 2 large red bell peppers, sliced thick
• 2 large green bell peppers, sliced thick
• 2 small jalapeno peppers, seeded and chopped small
• 1 very large onion, or 2 medium-sized, thick sliced
• 1 (8-ounce) carton thick-sliced mushrooms
• 1 clove garlic, finely chopped
• 1 to 2 teaspoons sea salt
• ½ teaspoon coarse black pepper
• Sprinkle of crushed red pepper flakes
• ¼ teaspoon paprika
• ¼ teaspoon cumin
• 1 large vine-ripened tomato, cored and quartered