I seasoned the peppers with a “mystery rub” my husband made that was in the cupboard. It smelled kind of like barbecue.
After heating a bit of canola oil in the big cast iron skillet, I cooked the onions and peppers until they were soft and removed them from the pan. I then heated more oil and added chicken breast slices in a single layer, so each slice would cook and sear nicely.
Each batch of chicken was generously seasoned with the BBQ rub and when both sides had cooked, pushed off to the side of the pan and the next batch added, again in a single layer.
When all the chicken had been cooked, I returned the pepper-onion mixture to the pan and combined.
The fajitas were served on multi-grain tortillas, alongside the last of the refried beans. 🙂 In fact, the refried beans had improved dramatically with age. And the BBQ rub seasoning tasted really good!
I did have lots of leftover fajita fixin’s, that we are making into chicken pot pie tomorrow. Please come back and check that out too. 🙂