Directions

1. In a large bowl, whisk together the diced jalapeño, canola oil, chili powder, cumin, garlic, salt and lime juice. Add the chicken, mix well, cover and let it marinate in the refrigerator for at least 1 hour.
2. Heat the grill pan lid from the KitchenAid® 6.0Qt Cast Iron Cookware over high heat until it is very hot. Place the chicken on the grill pan and cook for 3 to 4 minutes. Carefully lift the chicken with tongs and turn them. Cook for another 6 to 8 minutes on the other side, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit on an instant-read thermometer.
3. While the chicken is cooking, heat the olive oil in the pot of the Cast Iron Cookware. Add the sliced peppers, onion, chili powder and salt. Sauté the peppers and onions for 4 to 5 minutes, or until they are golden and have softened slightly. Remove the pan from the heat, slice chicken into strips and then add the chicken to the peppers. Serve immediately with warm tortillas, cilantro, salsa, sour cream and guacamole, as desired.