Chicken Fajitas

1. Slice the chicken breasts into thin strips and toss them with 1 tablespoon of olive oil, the cumin, smoked paprika, crushed red pepper, a good pinch of salt and the juice of half the lime; let marinate for 15 minutes.
2. Slice the red and green peppers and the onion into thin strips and mince the garlic.
3. Heat 1 tablespoon of oil in a large skillet over high heat, add the chicken in a single layer and cook for 5 to 6 minutes, turning once, until browned and cooked through to an internal temperature of 74 C (165 F), then transfer to a plate.
4. Add the remaining tablespoon of oil to the same pan, then add the peppers and onion and cook over high heat for 5 to 7 minutes until softened and charred at the edges.
5. Stir in the garlic and cook for 1 minute, then return the chicken and any resting juices to the pan and toss everything together for 1 to 2 minutes to heat through.
6. Squeeze over the remaining lime juice and adjust the seasoning with salt and black pepper.
7. Warm the tortillas in a dry pan or microwave, then serve the sizzling chicken and peppers alongside so everyone can build their own fajitas.

You'll use: Frying pan / skillet · Pan · Microwave