Quick Chicken Fajitas

Ingredients

• Boneless, skinless chicken breasts 1 lb
• Bell peppers (any color) 2 medium
• Yellow onion 1 medium
• Lime 1 whole
• Olive oil 2 tbsp
• Fajita seasoning 2 tbsp
• Flour tortillas 8 small (6-inch)
• Sour cream 1/4 cup
• Salsa 1/4 cup
• Fresh cilantro 2 tbsp

How to Cook

1. Slice the chicken breasts into thin strips. Cut the bell peppers and onion into thin slices.
2. In a medium bowl, toss the chicken strips with 1 tablespoon of olive oil and the fajita seasoning until evenly coated. Set aside.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat.
4. Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
5. Add the sliced bell peppers and onion to the same skillet. Cook for 8-10 minutes, stirring occasionally, until they are tender-crisp and slightly caramelized. If the pan gets too dry, add a splash of water.
6. Return the cooked chicken to the skillet with the vegetables. Squeeze the juice of half a lime over the mixture and stir to combine, cooking for another minute to heat everything through.
7. While the fajita mixture finishes, warm the tortillas according to package instructions (microwave, oven, or quickly in a dry skillet) until soft and pliable.
8. Serve the chicken and veggie mixture immediately with the warm tortillas, a dollop of sour cream, salsa, and a sprinkle of fresh cilantro.