Chicken Fajitas

My husband got me a lot of thoughtful Christmas gifts this year.  Potential favorite? A cast iron skillet!  Where has this been all my life???  Last night for dinner we tried it out and made some fabulous chicken fajitas.  It was quick, easy & delicious.  

Ingredients:

• 2lb boneless skinless chicken breast, sliced
• 1/4c cilantro
• 3 minced garlic cloves
• 1/2 tsp each- chili powder, cumin, coriander, white pepper
• 1/4c lime juice
• 1/4c lemon juice
• 1/4c olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp cider vinegar
• 1 tsp worcestershire sauce
• assorted fresh peppers, sliced
• 1 large white or yellow onion, sliced
•  flour or corn tortillas
• salsa (see recipe posted today)
• additional garnishes: hot sauce, shredded cheese, sour cream

1. To make the marinade: Add cilantro through worcestershire to a food processor and pulse.  Place the chicken in a bowl and toss with the marinade.  Refrigerate at least 1 hour.
2. Take your cast iron skillet and heat up on high for 2 min.  Add 1 tbsp of canola oil, add the chicken (discard most of the marinade but you can throw a little in with the chicken for added flavor), and let the chicken sit, untouched, for about 3 min.  Turn the chicken and cook 3 min more.  Keep turning in 3 minute intervals until all the pink is gone and remove the chicken, wrapping in foil and setting aside.
3. Add another tbsp of canola oil to your skillet and add the sliced peppers and onions.  Let sit, untouched for 2 min.  Turn and cook 2 min more.  Turn your veggies one more time and cook for 3 min.
4. Assemble your fajitas and enjoy!

Keep an eye out for more great cast iron skillet recipes.  I have a feeling I'll be using it quite a bit!