Chicken Fajitas

Instructions

1. Marinate the chicken
   In a large bowl, combine chicken strips with 2 tablespoons olive oil, half the lime juice, cumin, chili powder, oregano, cayenne (if using), salt, and pepper. Toss to coat evenly and let marinate for at least 10 minutes while preparing other ingredients.
2. Prepare the vegetables
   Heat the remaining tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the sliced onions and bell peppers, cooking until they begin to soften but still maintain some crispness, about 5-6 minutes. Add minced garlic and cook for an additional 30 seconds. Transfer vegetables to a plate and set aside.
3. Cook the chicken
   In the same skillet, increase heat to high. Add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 3-4 minutes without stirring to allow the chicken to develop a nice sear, then stir and continue cooking until chicken is no longer pink and is cooked through, about 2-3 more minutes.
4. Combine and season
   Return the cooked vegetables to the skillet with the chicken. Add the remaining lime juice and toss everything together. Cook for an additional 1-2 minutes until everything is heated through. Taste and adjust seasoning with additional salt and pepper if needed.
5. Serve
   Warm the flour tortillas according to package directions. Serve the hot fajita mixture immediately with warm tortillas. Allow everyone to assemble their own fajitas by spooning the chicken and vegetable mixture onto tortillas and adding their preferred toppings.