Ingredients

4 lb – chicken breasts/ thigh boneless and skinless
1 large – onion (or 2 smaller ones)
1 medium – red bell pepper
1 medium – green bell pepper
1 Tbsp – olive oil
2 ½ Tbsp – fajita seasoning (can sub with chili powder,ground cumin, paprika, salt, and black pepper)
1 – jalapeno optional

For serving/ optional
1. 8 medium tortilas
2. salsa optional
3. sour cream optional

Directions

• Cut the chicken breasts into long strips; set aside. Slice the onion into long strips. Slice the peppers into long 1/4-inch strips.
• Heat the olive in a large skillet. Add the chicken to the skillet then sprinkle about half of the fajita seasoning over the chicken and toss. Cook the chicken for 5 to 10 minutes until it’s fully cooked and no longer pink, and it’s slightly charred, but not burned. Transfer the chicken to a plate and set aside.
• Add another Tbsp of olive oil to the skillet, if needed. Add the onion and cook for a couple of minutes until it’s slightly translucent. Add the peppers and the remaining fajita seasoning and toss. Cook for another 3 to 5 more minutes so the peppers cook slightly, you don’t want them overcooked, they should be a bit crunchy. Add the chicken back to the skillet and toss with the peppers.
• Serve over tortillas and top with salsa, sour cream, and any of your favorite toppings. This could be easily served as topping over any salad mix.