Speedy Chicken Fajita Skillet

In a medium bowl, toss the chicken strips with chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.

Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.

Add the sliced bell pepper and onion to the skillet with the chicken. Cook for another 5-8 minutes, stirring frequently, until the vegetables are tender-crisp.

While the chicken and vegetables are cooking, warm the flour tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet for 15-20 seconds per side.

Serve the chicken and vegetable mixture immediately with the warm tortillas. Offer optional toppings like salsa, sour cream, or guacamole.