Ingredients 4 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 ½ teaspoons sugar

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper

1 teaspoon salt

2 -3 chicken breasts, sliced in strips (1 ¼ pounds)

1 tablespoon olive oil

1 tablespoon lime juice

1 red pepper, sliced

1 green pepper, sliced

1 onion, sliced

4 tablespoons Kerrygold®

High Heat Cooking Butter

Instructions:

  1. Make the seasoning: Stir together the chili powder, cumin, paprika, sugar, garlic powder, onion powder, cayenne pepper and salt in a small bowl. Set aside.
  2. Marinate the chicken: Add the chicken, olive oil, lime juice and 2 tablespoons of fajita seasoning to a medium bowl and toss to coat.
    Cook the vegetables: In a cast iron skillet, melt 2 tablespoons Kerrygold® High Heat Cooking Butter over medium high heat. Add the remaining fajita seasoning and cook until fragrant. Add the peppers and onions and stir to fully coat in the butter mixture. Cook for 5 minutes or until vegetables are soft.
  3. Remove veggies from the pan.
  4. Sear the chicken: Melt the remaining 2 tablespoons butter in the pan. Add the chicken and sear for 5 minutes until brown and flip. Sear for an additional 5 minutes or until chicken is cooked through (165°F).
  5. Combine & serve: Return the cooked vegetables back to the pan and stir to combine with the chicken. Serve with tortillas.