Chicken Fajita Skillet

1 pound skinless, boneless chicken breasts (1/2 inch thick)
Salt
2 Tbsp canola oil
1 medium onion, sliced lengthwise into 1/4-inch strips
2 bell peppers, sliced into 1/4-inch strips
1/2 jalapeno pepper, sliced

Marinade:

2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 pinch cayenne pepper
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro

For Serving:

4-6 flour tortillas – or serve over rice
Salsa
Sliced avocado
Sour cream
shredded cheese

Combine all the marinade ingredients together in a bowl. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 6 hours, remove them an hour before cooking so that they can come up to room temp.)

Remove the chicken from the marinade. Wipe off most of the marinade and season the chicken pieces with salt.

Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil to the pan. As soon as the oil begins to smoke, place the chicken breast in the pan. Depending on the size of the pan, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.

While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

Slice the chicken against the grain into strips. Serve with the peppers and onions along with flour tortillas or over rice.

Serves 2-4