Chicken Fajitas

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• ⅓ tbsp chili powder (for coating)
• ⅓ tbsp ground cumin (for coating)
• ⅔ tsp garlic powder (for coating)
• ⅓ tsp paprika
• ⅓ tsp oregano (for coating)
• ⅓ tsp salt (for coating)
• ⅛ tsp pepper (for coating)

Add the fajitas seasoning ingredients to a small mixing bowl and stir together.

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• 2 boneless skinless chicken breasts

Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.

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• 1⅓ tbsp olive oil

Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side. Then remove them from the pan and let the chicken rest for a few minutes before slicing into strips.

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• ⅔ onion, thinly sliced
• 1⅓ bell peppers, thinly sliced

While your chicken is cooking, cut the bell peppers and onion into thin slices.

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Once the chicken is removed, saute the bell peppers and onion in the same skillet over medium heat for 4-5 minutes, stirring frequently.

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• ⅓ lime

Add the chicken back into the skillet and add a squeeze of fresh lime juice and stir everything together.

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• tortilla (for serving)

Serve immediately with tortillas and extra toppings.