Fajitas without fuss

I don't know about the rest of you, but I hate having raw chicken fat stuck in my fingernails... something that inevitably happens whenever I have to chop the slimy stuff for a recipe. To avoid that most abhorrent sensation, I try to bake chicken in whatever form it left the grocery store. These fajitas use baked chicken breast tenderloins and tri-color bell peppers. As a bonus, they're easy enough to put together in between Munchie duties.

Chicken:
Arrange 8-10 small chicken breast tenders in a single layer on a foil-covered baking sheet for the toaster oven. Spoon your favorite salsa evenly over the meat and then drizzle with canola oil and salt to taste.

Veggies:
Cut 1 medium sweet onion and 1 each of green, red and yellow peppers into thin strips. Coarsely chop 4 cloves garlic. Heat vegetable oil in a cast iron skillet then add vegetables and cook until onions begin to caramelize, stirring occasionally. Season with red pepper flakes, black pepper, salt and chopped chives.

Tortilla: After removing the pepper mixture, heat flour tortillas, one at a time, in the skillet until browned on one side. Then flip and allow tortilla to bubble.

Add one chicken tender and a scoop of peppers to a tortilla, fold and eat!