Honey-Lime Chicken Fajitas with Roasted Salsa Verde

1.Place a 2-qt. baking dish inside the oven; preheat oven to 500°F.

2.Toss tomatillos, poblano, onion, jalapeño, and garlic cloves with oil in a bowl. Transfer to preheated baking dish and roast until tender, 15 minutes.

3.Pulse vegetables in a food processor with cilantro, 1 T. lime juice, salt, and pepper to blend; if thick, add water as needed.

4.Whisk 1/2 cup lime juice, honey, minced garlic, cayenne, salt, and pepper together in a measuring cup.

5.Pour marinade over chicken in a resealable plastic bag and marinate in refrigerator for 30 minutes; preheat grill to medium.

6.Remove chicken from marinade and grill to an internal temperature of 165°F, about 6 minutes per side, brushing with marinade every few minutes.

7.Allow chicken to rest 5 minutes, then slice into strips. Reduce grill to low.

8.Grill tortillas 1 minute, flip over, and sprinkle with cheese. Cook until cheese is melted, about 1 minute.