Classic Chicken Fajitas

Cut the chicken breasts into thin strips (about 1 cm thick). Clean the peppers and cut them into strips. Peel the onion and slice it thinly. In a small bowl, mix all the dry spices for the fajita seasoning.

Sprinkle the chicken strips with half of the spice mixture and drizzle with 1 tablespoon of olive oil. Mix well so that all the pieces are evenly coated. Let it sit for a few minutes while you heat the pan.

Add the remaining tablespoon of oil to a large pan and heat it over medium-high heat. Add the sliced peppers and onion. Sauté for 4–5 minutes, until the vegetables soften and the edges turn slightly brown (caramelize), while still retaining some crunch. Remove the vegetables from the pan and set them aside.

Add the chicken strips to the same hot pan. Arrange them in a single layer (if the pan is too small, cook in two batches). Cook for 3–4 minutes on each side, until the meat is nicely golden brown and fully cooked.

Return the vegetables to the pan with the meat. Sprinkle with the remaining spice mixture (if you want a stronger flavor) and stir everything together to reheat. Remove the pan from the heat and squeeze the juice of half a lime over the dish for freshness. Serve immediately with warm tortillas.