Chicken Pepper and Onions Stir Fry

For the Chicken Fajitas
1 pound Zaycon Fresh Chicken Breasts , sliced thinly
2 tablespoons fresh cilantro or parsley if you don't like cilantro
2 teaspoons extra virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon hot sauce (optional)
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder

For the Peppers and Onions
2 teaspoons extra virgin olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 of a yellow onion, thinly sliced
1 teaspoon chili powder
1/2 teaspoon kosher salt

In a large bowl combine all of the chicken fajita ingredients minus the lime juice and the pepper and onion ingredients.
Toss the thinly sliced chicken in the marinade until coated, cover, and refrigerate for 15-30 minutes.
Preheat a 12 inch cast iron skillet over high heat with 2 teaspoons of the oil.
When the skillet is hot add in the sliced peppers, onion, chili powder, and 1/2 teaspoon of salt.
Saute the peppers and onions for about 4 minutes or until they are golden and have softened slightly.
Remove the peppers and onions from the skillet onto a plate and set aside.
Add another 2 teaspoons of oil to the hot skillet.
Add in the chicken fajita mixture and saute until the chicken is cooked through and no longer pink.
Add the peppers and onions back into the skillet along with the juice of half a lime.
Cook everything for another minute then serve immediately.
Serve the fajitas in lettuce cups or on tortillas and top with pico de gallo if desired.

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