Chicken Fajitas

In a large bowl, combine 2 tablespoons of oil, the lemon juice and all of the seasonings. Then add the chicken. Toss the mixture with a pair of tongs until the chicken pieces are evenly coated. Cover, and refrigerate the meat for at least one hour and up to four hours. Editor’s tip: Marinating the meat is key to making killer fajitas, so don’t skimp here. Allowing the meat to sit in lemon, oil and seasonings gives the protein time to soak up flavor.

In a large cast-iron skillet, saute the peppers and onions in the remaining oil until crisp-tender. Remove from the pan and keep warm.

Drain the chicken and discard the marinade. In the same cast-iron skillet, cook chicken over medium-high heat for five to six minutes or until no longer pink. Return the pepper mixture to the pan and heat through. Editor’s tip: No need to cook until the vegetables are soft. The filling should be crisp and slightly browned.

Warm the tortillas, spoon the filling down the center and fold in half. Serve with your favorite toppings, from pico de gallo to avocado, salsa verde, cheese and sour cream. Editor’s tip: For a more traditional service, place the sizzling pan of fajitas directly on the table. Use a hot pad both under the skillet and on the handle to prevent burns. Find more must-have cast-iron accessories here.