Chicken Fajitas

I adapted this from Paula Dean's Gold Medal Sizzling Fajita recipe. Check out my easy homemade tortilla recipe!

I didn't butterfly the chicken breast so it took about 5 minutes each side and flipped twice, a total of 20 minutes, 10 minutes each side.

The cool thing about this meal was that I was able to cook everything on my new Lodge Cast Iron Griddle!

The chicken was not spicy but was flavorful. Because I cooked the peppers and onions on the skillet after the chicken the flavors carried over. We topped with salsa and some fresh cilantro.

Chicken Fajitas 
Adapted from Paula Dean, serves 4

Olive oil

3 tbsp lemon juice

2 garlic clove, minced

1 tsp ground cumin

1 tsp cayenne pepper

Salt and pepper

1 1/2 lbs meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)

1 medium onion, halved and sliced lengthwise

1 each red, orange, and yellow bell pepper, sliced

Flour tortillas

 In a bowl, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, cayenne, salt, pepper and your choice of meat. Seal and toss the meat in the bowl to coat. Marinate in the refrigerator. Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Heat cast iron skillet or large frying pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Serve sizzling immediately with the warm tortillas. 

Option toppings include Option toppings: lime juice, fresh cilantro, sour cream, salsa, guacamole, and shredded cheddar cheese.