Best Chicken Fajitas (Print Version)

# Ingredients:

→ Fajita essentials

01 - 1 large onion, cut lengthwise into thin strips (around 1/4 inch wide)
02 - 3 colorful bell peppers, sliced into strips about 1/4 inch thick
03 - 1 1/4 to 1 1/2 pounds of chicken breasts, skinless and boneless
04 - A pinch (or more) of salt
05 - 2 tablespoons of either canola or olive oil

→ For the flavorful marinade

06 - 1 clove of garlic, chopped super fine
07 - A quarter cup of cilantro, freshly chopped
08 - Juice from 2 tablespoons of lime
09 - A minced half jalapeño (seeded for less heat)
10 - 3 tablespoons olive oil (or extra virgin, your choice)
11 - 1/2 teaspoon of salt
12 - 1/2 teaspoon each of chili powder and cumin

→ Serving extras

13 - 8-12 flour tortillas (store-bought or homemade)
14 - Some sour cream
15 - Avocado slices or guacamole, your choice
16 - Salsa—any kind works!
17 - Iceberg lettuce, thinly sliced and dressed up with a little cider vinegar and salt

# Instructions:

01 - Take bigger chicken breasts and cut them in half horizontally so they're about 1/2 to 3/4-inch thick.
02 - Whisk together all marinade ingredients in a bowl. Coat the chicken thoroughly, cover, and let it sit at room temperature for 30 minutes or pop it in the fridge for up to 8 hours.
03 - Once marinated, take the chicken out, wipe off the extra marinade, and sprinkle on some salt.
04 - Heat up your cast iron pan with 1 tablespoon of oil on high. Once it’s hot (just before smoking), lay down the chicken. Let it sear without moving for 2-3 minutes per side until it's golden brown. Work in batches if needed.
05 - After cooking, set the chicken on a board, cover it with foil, and let it sit for about 5 minutes. Need it cooked a bit more? Toss it back in the pan for a short time.
06 - Add another tablespoon of oil to the pan and turn to high heat. Toss in the onion and pepper strips. Use a spatula to scrape up the tasty bits left from the chicken. Let them cook undisturbed for 2 minutes, stir, then cook for 2 more minutes.
07 - Slice the chicken against the grain into thin strips. Put it on the table with peppers, onions, warmed tortillas, and any extras like lettuce, guac, or salsa. Enjoy while it’s hot!

# Notes:

01 - You can let the chicken marinate while cutting your onion and peppers. Quickens things up!