Skillet Chicken Fajitas

Let’s make it

1. Toss the chicken with 1 tablespoon oil, lime juice, chili powder, cumin, paprika, garlic powder, and salt. Let stand for 10 minutes while slicing the vegetables.
2. Heat a large skillet over medium-high heat. Add the remaining oil, peppers, and onion. Cook for 6–8 minutes, stirring occasionally, until tender with browned edges.
3. Transfer the vegetables to a plate. Add the chicken to the skillet in a single layer, working in two batches if needed.
4. Cook the chicken for 6–8 minutes per batch, turning occasionally, until the thickest pieces reach 165°F. Adjust the heat if the spices darken too quickly.
5. Return the vegetables to the skillet and toss with the chicken for 1 minute to warm through.
6. Warm the tortillas in a dry pan. Serve the filling with tortillas, salsa, and lime wedges.

Storing & reheating

Refrigerate the filling within 2 hours for up to 3 days. Reheat to 165°F; store tortillas separately.