Chicken Fajitas

4 Veggies, Chicken, Seasoning, done!

Time: 45min*

*Marinate for 6 to 24hrs for best results

Makes: 6-8+ servings

Ingredients:

Marinade:

• 2 Chicken Breast (not too thick)

• 1 TBSP Avocado Oil (or Olive)

• 1 TBSP Pineapple/Orange Juice

• 1 TBSP Soy Sauce

• 1 TBSP Lime Juice

• 1/2 TBSP Dijon Mustard

• 1-1/4 TBSP dry rub of choice*

• 1/4 tsp Liquid Smoke

• 1/4 tsp Worcestershire Sauce

• 2 dashes of Cumin

Other Ingredients:

• 1 TBSP Olive Oil (or other)

• 1/2 Red Onion

• 2 Colored Bell Peppers

• 1 Squash

• 1 Zucchini

• Dash of Salt & Pepper

Serve With:

• Mex mix Cheese

• Sour Creme

• Your favorite toppings/sides

• Serve on your fav Fajitas or taco style soft shells. Thicker can work a little better here.

Tip: Marinate for 6 to 24hrs and set out about 20 min prior to cooking.

Step1: Marinate

Large Zip Lock type bag or a sealable container place the Chicken. Mix the marinade ingredients in another container and pour in. Move the Chicken around to evenly coat. Place in refrigerator for 6 to 24hrs.

Via: Pan

Step2: Get it comfortable

About 20min before cooking, set the chicken container out on counter so doesn't cool oil as much when add to pan later.

Tip 2: Dry rub can be a premix pack or a combination of seasonings such as paprika, chili powder, brown sugar, salt, pepper, garlic powder, onion powder, cumin, etc.

Step3: Chicken time

Add 1 TBSP Olive Oil to pan and bring temp up to Med/High. Once hot, carefully add the chicken (Caution: may splatter due to marinate hitting hot oil). Cover, leaving small gap with a lid. Cook for about 5min or so (just before seasoning burns) and then flip so other side can do same.

Step4: Veggies

While the chicken cooks, dice veggies. Once both sides of the chicken are cooked as stated in Step3 above then immediately add the veggies and any left over marinate**, stir well to coat everything ensuring the chicken is turned over once more. Continue to stir about every 2 or 3min until veggies are cooked down, which will be about 10min or so. Sprinkle with a little salt and pepper, stirring once more. Verify chicken cooked with thermometer reading 165+degreesF. Set chicken aside to rest for 5min. Continue cooking veggies in pan but lower the temp.

**: Marinate previously used by raw chicken can be dangerous - we are only adding the little bit of leftover marinate when veggies are added to pan as they will cook for another 10min+ which should bring everything in pan up to proper temperature.

Step5: Cut & Serve

After chicken has rested for 5min, slice into small strips / chunks. Return to pan, stir everything to evenly coat and serve!