3skinless boneless chicken breastslarge (cut into strips)
3bell peppersjulienned (any colors will work).
1large yellow onionpeeled and cut into strips
2Tablespoonscanola oil
2TablespoonsTaco Seasoning
1limejuiced
12small flour tortillas
Instructions
Add chicken to a large bowl and add the seasoning on top, stirring to mix.
Pour canola oil into the cast iron skillet and begin to heat on medium heat.
Add the seasoned chicken to begin to cook. Continue to cook the chicken until it turns brown and chicken is cooked through (5-7 minutes per side). I like to cut into a piece of chicken and make sure it is no longer pink on the inside.
Remove the chicken from the pan to a separate plate and set aside.
Add the pepper and onions to the skillet. Stir to blend all together.
Continue to cook until the peppers are tender (2-4 minutes) but not limp, stirring occasionally so that they don’t burn.
When the veggies are done, add the chicken back to the pan! Squeeze fresh lime juice over the top before serving and enjoy!
Notes
*Refrigerate the leftovers in an air tight container for up to 5 days. *Serve with your favorite fajita toppings: shredded cheese, salsa, pico de gallo and sour cream!