For the chicken fajitas, I was looking to try a new recipe and I stumbled upon this recipe on AllRecipes.com. The looked very similar to my soy-lime marinade for steak so I went with it. Glad I did because many people really liked the chicken. Full recipe below

Chicken Fajitas Recipe

Marinade

3lbs chicken breast

salt

canola oil

Instructions

1. Prepare the marinade from the steps on allrecipes.com
2. Place the chicken inside a ziploc bag with the marinade.
3. Rub about and put in the fridge for 4 hours turning every hour or so to make sure the marinade is distributed evenly
4. Heat a sous-vide water bath to 140 F and place individual chicken breasts in vacuum sealed or ziploc bags with as much air removed as possible
5. Place bags in water and let cook for 45 minutes
6. Remove bags and chicken and chop
7. Heat a skillet to high and add canola oil — the pan should register around 350 F when ready
8. Place chopped chicken in pan and allow to sear for ~2 minutes
9. Remove, salt to taste, and serve immediately

What I liked about this recipe is that the sous-vide made sure the chicken was cooked safely for my guests and allowed me to take out the chicken one at a time as the chicken I already had out was finished. This made sure everything was a fresh and safe as possible

I think in the future I will experiment with different chicken pieces that have more flavor than chicken breast and add a bit more spice to the marinade. Also, other recipes with searing sous-vide meat say it can be easier to sear meat before it has gone in the bag so I will try that as well and see how it tastes.