Chicken Fajitas

Season the chicken

Pat the chicken strips dry with paper towels — this helps them sear rather than steam. Toss them with the fajita seasoning and a pinch of salt until evenly coated.

Sear the chicken

Heat 1 tbsp of olive oil in a large skillet or cast-iron pan over high heat until shimmering. Add the chicken in a single layer and cook for 3–4 minutes per side, until golden brown and cooked through with no pink remaining. Avoid overcrowding the pan — cook in batches if needed. Transfer to a plate and loosely cover with foil to rest.

Char the peppers and onion

Add the remaining 1 tbsp of oil to the same pan and keep the heat high. Add the sliced peppers and onion and cook, stirring occasionally, for 5–6 minutes until softened and charred at the edges. Season lightly with salt.

Combine and finish

Return the rested chicken to the pan with the vegetables and toss everything together for about 1 minute, letting the flavors meld. Squeeze half the lime over the pan and toss once more.

Warm the tortillas and serve

Warm the tortillas one at a time in a dry skillet over medium heat for 30 seconds per side, or char them briefly over a gas flame. Serve the chicken and vegetable mixture in the warm tortillas with the remaining lime wedges on the side for squeezing.