Chicken Fajitas

Cut the chicken breast (600 g) into thin strips about 1 cm wide. In a bowl, mix 2 tbsp oil, the juice of half a lime, 2 minced garlic cloves, 1 tsp cumin, 1 tsp paprika, salt and freshly ground black pepper to taste. Add the chicken, mix well, cover with plastic wrap and let marinate for 20 minutes at room temperature.

While the chicken is marinating, cut the bell peppers (3) and onions (2) into long strips about 0.5 cm thick.

Heat a large skillet over high heat without oil until it starts to lightly smoke. Add the chicken in a single layer (in two batches if needed, so the meat sears rather than stews in its own juices) and cook for 4-5 minutes, flipping several times, until golden-brown and cooked through. Transfer to a plate and cover with foil.

Pour the remaining 1 tbsp oil into the same skillet, add the peppers and onions and cook over medium-high heat for 6-7 minutes, stirring, until the vegetables are tender but still slightly crisp.

Return the chicken along with any juices collected on the plate to the skillet with the vegetables, stir and heat through for 1-2 minutes over medium heat.

Warm the tortillas (8) for 15-20 seconds on each side in a dry skillet or over an open stovetop flame, until soft and pliable.

Serve the chicken and vegetable filling right away in the warm tortillas, drizzled with the juice of the other half of the lime and topped with salsa, sour cream and avocado slices, if desired.