For the Chicken

• 1½ pounds boneless, skinless chicken breasts – Cut into thin strips or bite-sized pieces for quick and even cooking.
• 1½ tablespoons olive oil – Helps the chicken brown beautifully and keeps it tender.
• 1½ teaspoons chili powder – Adds warm, savory flavor and mild heat.
• 1 teaspoon ground cumin – Provides earthy, smoky depth.
• 1 teaspoon paprika – Adds color and subtle sweetness.
• 1 teaspoon garlic powder – Adds savory garlic flavor.
• ½ teaspoon dried oregano – Complements the Tex-Mex spices.
• ½ teaspoon onion powder – Adds additional savory flavor.
• ½ teaspoon salt – Enhances the seasoning.
• ½ teaspoon black pepper – Adds mild peppery flavor.
• ¼ teaspoon cayenne pepper, optional – Adds extra heat.

For the Peppers and Onions

• 1 red bell pepper – Adds sweetness and vibrant color.
• 1 yellow bell pepper – Adds mild sweetness and a beautiful golden color.
• 1 green bell pepper – Adds a slightly more savory and earthy pepper flavor.
• 1 medium yellow onion – Adds sweetness and savory depth as it cooks.
• 2 cloves garlic, minced – Adds fresh aromatic flavor.
• 1 tablespoon olive oil – Helps the vegetables sauté and develop light caramelization.

For Finishing

• 1 tablespoon fresh lime juice – Brightens the dish and balances the spices.
• 2 tablespoons chopped fresh cilantro – Adds freshness and classic fajita flavor.

Optional Toppings

• Sliced avocado
• Guacamole
• Salsa
• Pico de gallo
• Sour cream
• Shredded cheddar or Monterey Jack cheese
• Fresh cilantro
• Lime wedges
• Pickled jalapeños
• Sliced green onions

For Serving

• Warm flour tortillas
• Warm corn tortillas
• Cooked white rice
• Brown rice
• Cilantro-lime rice
• Cauliflower rice