1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1 teaspoon salt

1 teaspoon ground black pepper

3 tablespoons olive oil not all in one

680 grams boneless skinless chicken breast sliced into strips

2 bell peppers sliced

1 onion thinly sliced

8 small tortillas

Preheat oven to 250 degrees.

Make fajita seasoning: Whisk together chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and pepper in a small bowl. Set aside.

Heat 1 tablespoon olive oil in a cast-iron grill pan or frying pan over medium-high heat.

Add chicken and sprinkle with 3/4 of fajita seasoning. Mix together and cook for 6 to 10 minutes, or until browned.

In a second pan, heat remaining2 tablespoons oil over medium heat. Add peppers and onion. Stir in remaining fajita seasoning. Cook until vegetables are soft, about 8 to 10 minutes, stirring occasionally.

While veggies and meat are cooking, wrap tortillas in tin foil and warm in oven.

To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions. Top with favorite garnishes.