Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon your favorite chili powder
• 2 tablespoons lime juice
• 3 tablespoons oil
• 1 large onion, sliced finely
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon your favorite chili powder
• 1/2 head cabbage, shredded finely about 6c
• 1 tablespoon oregano
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 8 corn tortillas (or flour tortillas)

Instructions

1. In a 9x13" baking dish, sprinkle chicken with salt, cinnamon & chili powder. Add lime juice & swish it all around; marinate for awhile, half hour or so while the oven preheats.

2. Preheat the oven to 450°F When hot, add pan of chicken for about a 1/2 hour until cooked. Remove from pan to a cutting board to cool a bit before slicing thinly (like a flank steak) and returning to pan.

3. While the chicken is in the oven --.

4. If you have one, a 12" cast iron skillet is perfect for this. Heat 3TB oil over medium to low heat. Add onion & seasonings. I used regular 'chili powder' but next time might use ancho or even chipotle. Slowly caramelize the onion. Add cabbage, oregano, lime juice & salt. Toss until wilted. Remove from heat.

5. If using flour tortillas, warm and make fajitas! If using corn, briefly fry in hot oil and make tacos! Heck, roll into a tortilla & make enchiladas! Go for it!

6. Add chicken & cabbage/onion mixture to wrappy device of your choice & enjoy! We didn't use salsa, sour cream, guacamole, or cheese but you could!