Easy Skillet Chicken and Bell Pepper Fajitas

Combine chili powder, cumin, garlic powder, paprika, oregano, salt and pepper in a small bowl.

Rub the spice mix over both sides of chicken breasts. Keep raw-chicken utensils separate from vegetables.

Heat 1 tbsp olive oil in a large skillet over medium heat, cook chicken about 7–8 minutes per side, and continue until the center reaches at least 74°C. Transfer to a plate to rest briefly.

Thinly slice the onion and peppers using a clean knife separate from the raw-chicken knife.

Add the remaining 1 tbsp olive oil to the same skillet and sauté onion and peppers 4–5 minutes until slightly softened.

Slice the cooked chicken thinly against the grain and return it to the pan with vegetables, tossing until piping hot.

Squeeze in juice of half a lime and serve immediately, optionally with warmed tortillas and sour cream.