What's for lunch? Easy Chicken Fajitas

Talk about an easy lunch.

I pounded out a thin-sliced chicken breast and used taco seasoning as a dry rub.  I like McCormick's because it was available at Costco and had no weird ingredients.

Next, I used my favorite cast-iron grill pan to blacken the chicken.  I love this pan and learned how to season (or re-season as I didn't do it right the first time) and care for it from a friend's FaceBook post (All you need to know about cast-iron pans).  Love how I don't have to fire up the grill to get the marks.

Out go the chicken and in go the bell peppers and onion.  I used the same pan to keep the flavor and hello, just one pan to wash.  I added a dash of salt, a tablespoon of water and covered  the pan to steam the veggies. After the chicken has rested, slice it up and scoot it back in the pan. Make it pretty, top with cilantro and tuck some sliced lime in a corner (we were out so, no lime in the photo).

Serve in the pan (rustic and no need for a sizzling plate or extra clean up)  with a side of rice and warm tortilla.

Now, if only it was later in the day, a margarita would have been a perfect beverage.