Chicken Fajitas with Mushrooms and Pasilla Peppers

Ingredients
2-3 Chicken Breasts
2 large, or 4 medium Sweet Onions, thinly sliced length-wise
1 large Red Bell Pepper, thinly sliced length-wise
1 Pasilla Pepper, thinly sliced length-wise
1 Portabello mushroom, or 4-6 oz of other fresh mushroom, sliced thinly
2 Tbs Olive oil
1/2 tsp Salt
2-3 tsp homemade Adobo seasoning (2-3 tsp Garlic Powder, 2 tsp Onion Powder, 3/4 tsp Black Pepper, 3/4 tsp Ground Cumin, 1/2-3/4 tsp Salt, 1/2-1 tsp Ground Cayenne Pepper)
Whole-wheat flour tortilla shells (soft taco size)
1 lemon

Utensils
Sharp knife
Cast Iron Pan
Spring-loaded Tongs

Cooking
Heat Cast Iron pan for 5-10 minutes over medium-high heat
Wash and dry chicken, sprinkle both sides with Adobo and set aside
Slice Onions
Add 1-1/2 Tsb Olive oil, heat until it shimmers (like heat waves)
Add Onions and 1tsp Adobo seasoning, toss to coats with oil
Slice Bell Pepper and Pasilla Pepper and add to plan with Salt
Toss with Onions and make sure all have been heated
Slice Mushrooms and add to pan
Onions should be translucent and soft by now. You can remove about half of them if you need to make room for the mushrooms
Heat mixture for at least 5-10 more minutes, until Onions begin to caramelize (turn brown), pepper become soft and mushrooms begin to sweat out their water.  Keep turning until all of this happens
Remove mixture from pan, add 1/2 Tsp Olive Oil and place Chicken in the pan.
Heat chicken on medium-high heat on each side for 6-7 minutes.  Only touch them to turn them at the 6-7 minutes mark.
At about 3- minutes into heating the second side, put all of your onion/pepper/mushroom mix on top of the chicken (adds moisture to the chicken and reheats everything)
Squeeze the juice of one lemon before you remove from heat
Check to make sure chicken is 165-170 degrees on the inside.

Remove everything from heat.  Let chicken sit on cutting board for 3-4 minutes then slice thinly and eat!