Chicken Fajitas

* Note: You will also need cooking spray.

-Cut chicken breasts into small strips, 1/4 to 1/2″ wide. Season with salt and pepper and Sazon. Slice and dice vegetables.

-Heat a large skillet on Medium-High. Add 1 Tablespoon of olive oil.

-When olive oil is warm, add chicken strips.

– When chicken strips have browned, remove from pan.

-Lower heat to medium or medium-low. Allow juices to reduce until they become fond (brown deliciousness on bottom of pan) – this will take 10 seconds or less.

-Spray skillet generously with cooking spray. Add sliced green pepper and onion. Season with salt and pepper. Cook until peppers are soft and onions are near translucent

-Add garlic and jalapeno. Spray with cooking spray.

-Add chili powder and cumin. Cook 1 minute or until garlic becomes fragrant.

-Add diced tomatoes. Stir vegetables and simmer at least 5 minutes. Add dashes of Tobasco to taste. Stir.

-Taste and check seasoning. Adjust accordingly.

-Add browned chicken strips back into the skillet and combine chicken and vegetables.

-Simmer until liquid is reduced in volume by half.

-Toast tortillas in a hot, clean skillet before serving. Place chicken and veggies in your tortilla and garnish with your favorite fajita garnishes (sour cream, salsa, cheese, pico de gallo, etc).