The steakhouse fajita moment, at home in 25 minutes. Charred chicken, blistered peppers, sweet onions, warm tortillas and everyone builds their own.

• High-heat searing builds Maillard flavor without needing heavy sauces.
• Bell peppers deliver over 200% RDA of vitamin C per serving.
• Corn tortillas keep the plate gluten free without cutting carbs too low for training.

1. 1

   Slice the chicken breast into thin strips and toss with half the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt and pepper.

2. 2

   Heat a large cast-iron skillet or heavy-bottomed pan over the highest heat until it begins to smoke; this high heat is non-negotiable for the charred flavor.

3. 3

   Add the seasoned chicken in a single layer and cook without stirring for 2 minutes, then stir and cook for another 1 to 2 minutes until cooked through and charred in spots; work in batches if your pan is small to avoid crowding.

4. 4

   Remove the chicken and set aside, then add the remaining olive oil to the same pan.

5. 5

   Add the sliced bell peppers and onions and cook on high heat for 6 to 7 minutes, stirring occasionally, until the vegetables have charred edges but are still slightly crisp.

6. 6

   Return the cooked chicken to the pan, squeeze the lime juice over everything and toss together for 30 seconds to combine.

7. 7

   Warm the tortillas in a dry pan for 20 seconds per side until soft and pliable.

8. 8

   Serve family style straight from the pan with Greek yogurt, salsa, cilantro and extra lime wedges on the side.

• Very hot pan is non-negotiable - a lukewarm skillet steams instead of chars.
• Slice everything the same thickness so it cooks evenly.