Speedy High-Protein Chicken Breast Fajita Tacos

1.In a medium bowl, combine the sliced chicken breast strips with all the marinade ingredients (2 tbsp olive oil, lime juice, cumin, chili powder, paprika, oregano, salt, and pepper). Toss well to coat, cover, and let marinate at room temperature for at least 15 minutes while preparing the vegetables, or up to 4 hours in the refrigerator.

2.Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering.

3.Add the sliced onions and bell peppers to the hot skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and develop light charring around the edges.

4.Push the vegetables to one side of the skillet. Add the minced garlic to the empty space and cook for about 30 seconds until fragrant.

5.Add the marinated chicken strips (shaking off any excess marinade) to the skillet in a single layer if possible. Cook for 4 to 6 minutes, turning occasionally, until the chicken is fully cooked through and lightly browned.

6.Stir the chicken and vegetables together, ensuring everything is well combined and heated through. Taste and adjust seasoning with additional salt or lime juice if necessary.

7.Warm the tortillas according to package directions (either briefly in a dry skillet, microwave wrapped in a damp paper towel, or directly over a low gas flame for a smoky flavor).

8.Assemble the tacos by filling each warm tortilla with the chicken and vegetable fajita mixture. Serve immediately with desired toppings like salsa, Greek yogurt, cilantro, and lime wedges.