Chicken breats cut into thin strips and cooked in a cast iron skillet. Meat Church Fajita seasoning gives this dish a great tex-mex flair. Served inside a warm pita and topped with cheese and pico de gallo and you’ve now made the family on a typical weeknight
- 6 Pita
- 3 boneless skinless chicken breasts
- 1 White onion
- 1 Jalapeno
- 2 tsp Cumin
- 2–3 tbps Meat Church Fajita seasoning
- 1/4 cup Bolner’s Carne Guisada seasoning
- 2/3–1 cup Water
- 1/4 cup Olive Oil
- Roasted Poblano Sauce
- Pico De Gallo
- Pepper Jack Cheese
Pre-heat 12″ cast iron skillet to medium.
Cut chicken breast into thin slices (the thickness of deli meat). Slice jalapeno. Chop onion into bite-size pieces. Mix all three together.
Arrange chicken mixture into a thin layer and coat with 1/2 the Meat Church Fajita seasoning and 1/2 the cumin. Flip and season other side with remaining seasoning.
Add oil to pan and get to temperature. Place chicken mixture into pan spreading out so as much chicken can be browned at one time. Cook 5 minutes or until the bottom is golden brown. Flip, add the Bolner’s Carne Guisada seasoning, and cook another 5 minutes.
To create the gravy stir the chicken and add water, cook until desired thickness, around 5 minutes.
Warm pita and add cheese, then chicken, then pico de gallo, and top with our roasted poblano sauce.