Brown eyed baker + smitten kitchen

We took inspiration from a few different sources. Here are some general notes for what we did.
- Brined three boneless skinless chicken breasts overnight in the typical salt + sugar brine
- the next day, let the chicken dry off for a few hours in the fridge
- sliced up the chicken breasts and let them marinade for roughly an hour. Used the marinade from Brown Eyed Baker's "copy cat chipotle chicken," which Katrina recommended. The only change we made to the recipe was skipping the salt, since the chicken was already plenty seasoned from the brine.
- For the fajitas, cooked up the chicken with three sliced bell peppers and two onions over high heat. Used the cooking instructions from Smitten Kitchen's chicken fajita post to guide the cooking process. I know chicken fajitas are fairly straight-forward, but I think she gives great instructions for making evenly cooked fajitas with a good amount of char.

We had the chicken with black bean chili and white rice, topped with guacamole and shredded cheese. It was awesome. As excessive as brining AND marinading the may seem, the chicken was a succulent sensation, and I loved the flavor from the marinade. Will def make this again. Fair warning, if you make this with three large chicken breasts, as we did, it will make a LOT of food. For us, it make three generously-portioned dinners. I had to cook the chicken in two batches, but apart from that, had no misgivings about the abundance.