Chicken Fajitas

Butterfly the chicken breasts in half so that they’re thinner, they will cook quickly and more evenly this way. (Slice the chicken breast in half from the side of the breast as if you’re cutting open a bagel, so that the chicken is about 1/2 an inch thick. If you have 3 breasts you should now have 6 thin chicken breasts.)

Take a steak knife and poke several holes through the chicken on both sides, this will allow your marinade to get into the chicken so that it’s extra flavorful. Place chicken breasts in marinade in an airtight container and refrigerate for 20 minutes minimum, or 2 to 3 hours for best results. (Chicken can be marinated for up to 12 hours.)

Once chicken has marinated, remove from the refrigerator and remove chicken from the marinade (reserve the marinade) and let chicken sit out for 15 minutes before cooking to warm up.

In a cast iron skillet over medium-high heat, add 2 tablespoons butter and let melt. Add chicken, cooking for about 4 minutes on each side. Let the chicken cook undisturbed for the first few minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2 to 3 minutes until well seared on the second side.

Add 2 tablespoons of reserved marinade and continue cooking for about 6 minutes, until chicken is cooked through and reaches an internal temperature of 165°F on an instant-read meat thermometer. Remove chicken from skillet and keep warm on a plate wrapped with foil.

Add remaining 2 tablespoons butter and onions to the same skillet and cook for 6 minutes, until they become translucent.

Add bell pepper, and sauté until bell peppers are tender, but still have texture, about 8 minutes.

Slice chicken breasts into strips and add chicken back to skillet and toss to combine with bell peppers and onions. Turn off heat.

Serve chicken fajitas immediately, as desired, or in tortillas with all your favorite toppings!