Easy Chicken Fajitas

Ingredients

Fajitas

• 3 boneless skinless chicken breasts, about 1 1/2 pounds
• 3 bell peppers, red, orange, yellow or green (sliced thinly)
• 1 medium onion, sliced thinly
• 1 lime
• 3 tablespoons olive oil, divided

Fajita Seasoning

• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon garlic powder, or minced garlic
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne, optional
• salt, to taste

For serving

• 8-10 tortillas, flour or corn, 8-inch
• cilantro, chopped (optional)

Instructions 

1. In a small bowl, add the cumin powder, chili powder, garlic powder, paprika and cayenne. Stir and set aside.
2. Place the chicken on a work surface. Slice lengthwise horizontally into slabs about 1/2-inch to 3/4-inch thick. Then cut against the grain into thin strips. (Note: You can freeze the chicken breasts for 30 minutes for easier slicing.)
3. To a medium bowl, add the seasoning mixture, 2 tablespoons lime juice and 1 tablespoon of olive oil. Add the chicken strips and toss to coat. Cover and refrigerate for 15 minutes or up to 4 hours for extra flavor.
4. Place a large skillet or cast iron pan on medium-high heat. When the pan is hot, add the olive oil and half of the chicken. Sauté for 1-2 minutes until tender and lightly browned. Remove to a plate and cover with foil. Repeat for the remaining chicken.
5. Wipe the pan with a moist cloth. Then add 1 tablespoon oil plus the onions and bell peppers. Sauté undisturbed for 2 minutes. Then stir and cook for 2 minutes more, or until crisp tender.
6. Add the chicken back to the pan and stir to combine. Drizzle with droplets of fresh lime and some chopped cilantro if desired. Serve on warm tortillas with toppings.