Chicken, Bell Pepper, and Onion Fajitas

Cut the chicken into thin strips. Remove the stems and seeds from the bell peppers and cut them into strips; cut the onion into thin wedges and finely chop the garlic. In a small bowl, mix the cumin, sweet paprika, oregano, chili powder, salt, and pepper.

Toss the chicken strips with half of the spice mixture, the garlic, and 1 tablespoon of oil so the meat is evenly coated.

Heat a large skillet over medium-high heat. Cook the chicken for about 6–8 minutes, stirring occasionally, until the strips are golden on the outside and set in the center. Transfer them to a plate.

Pour the remaining tablespoon of oil into the same skillet. Add the onion and bell peppers along with the remaining spices, then cook for 6–8 minutes, until the vegetables soften but remain slightly firm and browned in places.

Return the chicken to the skillet and cook everything for another 2–3 minutes, until the ingredients are hot and the flavors have blended. Remove the skillet from the heat and drizzle the filling with lime juice.

Warm the tortillas one at a time in a dry skillet for about 30 seconds on each side, until soft and warm. Fill them with the chicken and vegetable filling, then serve immediately.