Ingredients

• 1.5 pound chicken breast, sliced into ¼-inch strips
• 2 tablespoon olive oil
• 1 red bell pepper, sliced into ¼-inch strips
• 1 yellow bell pepper, sliced into ¼-inch strips
• 1 green bell pepper, sliced into ¼-inch strips
• 1 yellow onion, sliced into ¼-inch strips
• 2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 0.5 cup chicken broth
• 1 lime, juiced
• 8 flour tortillas
• 0.25 cup sour cream
• 0.5 cup guacamole
• 0.5 cup pico de gallo
• 0.25 cup fresh cilantro, chopped

Steps

1. Pat the chicken breast dry with paper towels, then place on a cutting board and slice into ¼-inch-thick strips against the grain.
2. In a small mixing bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, black pepper, and salt. Set the spice mixture aside.
3. Slice the red, yellow, and green bell peppers into ¼-inch strips, removing seeds and white membranes. Slice the onion into ¼-inch strips as well. Keep peppers and onions separate.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
5. Add the sliced chicken to the hot skillet in a single layer and cook without stirring for 3 minutes until the bottom is golden brown.
6. Stir the chicken and cook for another 4 minutes, stirring occasionally, until cooked through and no longer pink inside.
7. Transfer the cooked chicken to a clean plate and set aside.
8. Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat.
9. Add the sliced onions and cook for 3 minutes, stirring occasionally, until they begin to soften and develop light golden color.
10. Add the red, yellow, and green bell pepper strips to the skillet and cook for 4 minutes, stirring occasionally, until peppers are tender-crisp and lightly charred.
11. Sprinkle the spice mixture over the peppers and onions, stirring well to coat evenly. Cook for 30 seconds until fragrant.
12. Return the cooked chicken to the skillet along with the chicken broth and lime juice. Stir well to combine and cook for 1 minute until everything is heated through.
13. Transfer the sizzling fajita mixture to a serving platter or keep it in the warm skillet for tableside service.
14. Warm the flour tortillas in a dry skillet or directly over a gas flame for 20 seconds per side until pliable, or wrap them in a damp towel and microwave for 1 minute.
15. Arrange tortillas, sour cream, guacamole, pico de gallo, cilantro, and lime wedges on the table alongside the fajita skillet.
16. Let guests assemble their own fajitas by spooning the chicken and vegetable mixture into tortillas and topping with desired garnishes.