1 – 1 1/2 lbs. chicken breasts
1 medium onion chopped into pieces or sliced
1 large red bell pepper cut into 1/4 strips
1/4 cup olive oil
1 tsp. liquid smoke
1 tsp. vinegar
4 – 6 Tbsp. honey
1/4 cup water
1 Tbsp. lime juice
1 tsp. Worcestershire sauce
3 cloves garlic, minced
1/2 tsp. oregano
1 tsp. soy sauce
sour cream, salsa, guacamole, cheese.
Combine the ingredients for the marinade and place 2/3 in a glass bowl or Ziploc bag and the other 1/3 marinade in another glass bowl or zip lock bag.
Rinse chicken and slice into strips. Add to the bowl with 2/3 marinade.
Slice the vegetables and place in the 1/3 marinade. Refrigerate both dishes for 2 hours or more.
Preheat a cast iron pan on high. Put chicken into pan and cook until the juices run clear. You might have to do this in batches depending on your pan size.
* I combine the chicken, veggies and the marinade altogether and cook altogether in batches. Use the above method if you are afraid of mixing your chicken with your veggies.