College Cooking: Chicken Fajitas

1 chicken breast

1 bell pepper (any color)

3/4 cup sliced yellow onion 

1/2 tsp salt

2 TBSP olive oil

1/2 tsp garlic salt (optional)

black pepper (optional)

1) Cut chicken into bite-size pieces, put in a bowl, set aside.

2) With a clean knife and cutting board, wash, de-seed and slice the bell pepper (strips or smaller pieces)

3) Using a knife, slice the onion skin layer, then peel the outer layer off and discard. Cut the onion in half, lay the flat side down on the cutting board, then thinly slice the onion. Repeat on the other half.

           ***Slice a whole onion, then freeze what you don't need for future use. Be sure to double 

                             bag with FREEZER bags so it doesn't make your freezer stink***

4) Warm the olive oil in a skillet on medium heat for about 45 seconds. Add pepper and onion to the oil and stir to coat them with the oil. Sprinkle seasonings on pepper and onion. Allow them to cook for about two minutes before stirring them around so they don't burn. Repeat this step until the onions are translucent and peppers are soft.

5) After pepper and onion are done to your liking, add cut chicken to the skillet. Stir around, cover, and let cook for two minutes. Repeat the process until the chicken is cooked through and no longer pink.

6) Serve with tortillas, sour cream, cheese, etc.