Ingredients ½ 1× 2× 3×

• 600 g chicken breast cut into thick strips
• 1 red, 1 yellow and 1 green pepper cut into strips
• 1 large onion cut into thick wedges
• Juice of 2 limes and 3 tablespoons olive oil
• 1 tablespoon fajita seasoning (cumin, smoked paprika, chilli, coriander, garlic powder)
• Salt, black pepper and warm tortillas to serve

Instructions

1. In a bowl marinate the chicken strips in half the olive oil, the lime juice, spices and salt for 30 minutes
2. Heat a heavy cast-iron skillet over the highest heat until it just starts to smoke
3. Add a spoon of oil and sear the chicken quickly for 6 to 8 minutes until browned and cooked through, then set aside
4. In the same very hot skillet add the onion and peppers with a pinch of salt
5. Sear the vegetables over high heat for just 3 minutes so they stay crisp with charred edges
6. Return the chicken to the skillet over the vegetables and toss for one minute
7. Serve the skillet at once, still sizzling, with warm tortillas and sauces