Lime Chicken Fajitas with Roasted Potatoes and Veggies

So thanks to Arakawa Shifu who is an accomplished chef and cooks some of the best food in the country I have learned some new things. First off cook your meat and veggies seperate then add them together at the end. You do not want the meat to take on the flavor of the veggies. You want it to stand out on its own complimented with the flavors of the veggies. Also cast iron or stainless steel is what you want to use always to make great tasting food. Aluminum pans do not heat evenly or maintain the heat you need to lock in flavors. Also the pan must be very very hot, it needs to smoke before you put anything into it. Also never over cook your veggies or meats. And lastly add less if you are not sure, taste, then add more seasoning if needed. People overuse salt way too much, use it to accent flavors, so very little. If you have fresh ingredients your food will make it happen without a ton of salt.

Ingredients:
3 Chicken breasts cut thin
Lime Juice
Fresh cilantro
Smart Balance butter spread
4 minced garlic cloves
Badia Sazon Tropical Seasoning
Cumin
Spanish Paprika
Black pepper
Sea Salt
Extra virgin olive oil
2 Red bell pepper sliced thin
1/2 sweet onion diced
1 diced jalapeno pepper
Medium sized flour tortillas
Mexican blend shredded cheese ( I buy target's they are very good and not alot of caking agents in them)
8-10 peeled yukon gold potatoes
Mixed veggies

Step 1:
Cut up your potatoes, place in a baking dish with about 1-2 Tbsp paprika spread all over, lightly drizzle olive oil all over, add pepper and salt to taste, mix well so that the paprika coats all the potatoes. Roast on 375 until they are done.

Step 2:
Cut up chicken into thin small strips add the following: Approximate measures 1/2 Tbsp Sazon Tropical, 1/2 Tbs cumin, 1/2 Tbsp Spanish paprika, 1/2 tbsp black pepper, 3 Tbsp lime juice, a pinch of sea salt, and just enough melted butter spread to coat the chicken lightly. (Season to taste) Let sit for about 15 minutes and while this is sitting chop up your veggies. Place chicken in a very hot stainless steel or cast iron pan. You will know when the pan is hot when it starts to smoke. Make sure you have your hood fan on high. Place chicken in the pan and let it sit for about 6 seconds then move it around. Place a lid over the chicken and cook on medium heat until chicken is done. Save the juices.

Step 3:
Get your pan very hot again. Take all your veggies: bell pepper, jalapeno pepper, cilantro, and onions and put them into the hot pan with a tad bit of butter spread. Cook on medium high heat until all veggies are cooked but not mushy. Add to the chicken, mix around with the chicken and let over juices, set aside. Let all the flavors blend.

Step 4:
Take your mixed veggies and add to a very hot pan with some olive oil, black pepper, and salt to taste, cook until done. Steam your tortillas so they are warm for your guests.

Enjoy!