CHICKEN FAJITAS

INGREDIENTS:

2 boneless, skinless chicken breasts
3 Tablespoons vegetable oil
2 Tablespoons lime juice
1 ½ teaspoons smoked paprika
1 teaspoon salt
1 teaspoon sugar
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 onion
2 bell peppers
flour tortillas for serving

DIRECTIONS:

Slice 2 boneless, skinless chicken breasts into ¼-inch strips.
In a bowl combine 3 Tablespoons vegetable oil, 2 Tablespoons lime juice, 1 ½ teaspoons smoked paprika, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon black pepper and ¼ teaspoon cayenne pepper. Add chicken strips, cover, and marinate at room temperature for 30 minutes.
Slice 1 onion and 2 bell peppers into ¼-inch strips.
Heat 1 Tablespoon of vegetable oil in a 12-inch cast iron skillet on high heat. Add onion and bell pepper strips. Cook vegetables, stirring regularly, until they begin to char, 3-4 minutes. Remove onions and peppers from the pan, set aside.
Reduce heat to medium-high. Cook the marinated chicken along with the marinade. NOTE: If you have a smaller pan, you may need to cook the chicken in two separate batches. Cook until chicken is cooked through (internal temperature should be at 165F degrees when done.) Make sure to stir regularly to prevent burning.
Once all the chicken is cooked, add the sliced peppers and onions back to the skillet. Cook for 1-2 minutes longer, stirring to combine.
Serve chicken with flour tortillas and any toppings you enjoy.