Chicken Fajitas

From the garden

• 3 large bell peppers, mixed colors, seeded and sliced into strips
• 1 large yellow onion, halved and sliced
• ¼ cup fresh cilantro, chopped (optional)

From the pantry

• 1½ lb boneless, skinless chicken breasts, sliced into half-inch strips
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 3 tbsp vegetable oil — divided
• 2 limes — one juiced, one in wedges
• 8 flour tortillas, warmed
• ½ cup sour cream (optional) — for serving
• 1 avocado, sliced (optional)
• salt — to taste

1. Toss the chicken strips with the chili powder, cumin, smoked paprika, 1 tablespoon of the oil, and a generous pinch of salt. Let it sit while you slice the vegetables — even 10 minutes helps the rub stick.
2. Heat 1 tablespoon of oil in a large cast-iron or heavy skillet over high heat until just smoking. Add the peppers and onion in an even layer and cook 5–6 minutes, tossing only occasionally so they blister and char at the edges but keep some bite. Tip onto a plate.
3. Add the last tablespoon of oil and the chicken to the hot pan in a single layer. Cook undisturbed 2–3 minutes to build color, then toss and cook 2–3 minutes more until cooked through to 165°F.
4. Return the peppers and onion to the skillet, squeeze in the juice of one lime, and toss everything together for 30 seconds, scraping up the browned bits.
5. Serve straight from the skillet with warm tortillas, lime wedges, and whatever toppings you like — cilantro, sour cream, sliced avocado.