Chicken Fajitas

🔥 Prep

• Slice the 500 g chicken breast into thin strips about 1 cm wide.
• Core and slice the 3 bell peppers into thin strips.
• Peel and slice the 1 onion into thin strips.
• Measure out 2 tbsp olive oil and 1 tbsp lime juice into small bowls.
• Stack the 8 tortillas and keep them covered with a clean kitchen towel.

🔥 Cook

• 1. Heat a large skillet over medium-high heat and add the 2 tbsp olive oil.
• 2. Add the sliced chicken strips to the hot skillet and cook for 5‑6 minutes, stirring occasionally, until the chicken is browned and cooked through.
• 3. Transfer the cooked chicken to a plate and set aside.
• 4. In the same skillet, add the sliced bell peppers and onion; sauté over medium heat for 4‑5 minutes until they are tender‑crisp and slightly charred.
• 5. Return the chicken to the skillet, drizzle with the 1 tbsp lime juice, and toss everything together; cook for an additional 1 minute to combine flavors.
• 6. While the fajita mixture finishes, warm the 8 tortillas in a dry skillet over low heat for 30 seconds per side or until pliable.

🔥 Serve

• Serve the sizzling chicken and pepper mixture directly from the skillet onto warm tortillas.
• Offer optional toppings such as sliced avocado, shredded cheese, sour cream, salsa, and chopped cilantro.
• Pair with lime wedges and a side of Mexican rice or black beans if desired.