Fajita Chicken

2-4 Chicken Breasts

Fajita Paste:

1 tsp. Chili Powder (or 2 if no other kind)
1 tsp. Ancho Chili Powder
1 tsp. Salt
1 tsp. Smoked Paprika
1 tsp. Honey
½ tsp. Onion Powder
¼ tsp. Garlic Powder
¼ tsp. Cumin
¼ tsp. Cayenne Pepper
1 tsp. Olive Oil

2 Bell Peppers (1 of each color)
1 Onion

 In a large bowl, mix together the fajita paste ingredients. Chop up chicken into large chunks and add to bowl, mixing to coat pieces well. 

Heat a skillet on medium-high for 1-2 minutes. Add 1 tbsp. oil and let heat for another minute. Add chicken and cook through. Chop coarsely.

Cook peppers and onion while meat is sitting. Add more oil if necessary and add vegetables. Sear on one side for 1 minute before stirring, then stir every 90 seconds. Cook for 5-6 minutes total.

Serve immediately with desired toppings: sauteed vegetables, salsa, pico de gallo, shredded cheese, sour cream, guacamole. Serve in a bowl or wrapped in warm tortillas.