Start by slicing your chicken breasts into thin, even strips — about ½ inch wide works great for quick cooking.

Slice the bell peppers and red onion into similarly sized strips so everything cooks evenly.

Pro Tip: Try to keep your slices uniform in size. This helps avoid some pieces overcooking while others are underdone.

In a small bowl, mix together the chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne (if using), salt, and black pepper.

Stir until everything is well combined and evenly mixed.

Pro Tip: Make a double or triple batch of this seasoning and store it in a jar — it’s great for tacos, grilled veggies, or roasted potatoes.

Add the chicken, peppers, and onions to a large mixing bowl.

Drizzle with olive oil and squeeze in the juice of half a lime.

Sprinkle the fajita seasoning over the top.

Use tongs or clean hands to toss everything until well coated with the oil and spices.

Pro Tip: Let it sit for 5–10 minutes if you have time. The lime and spices start soaking in for even more flavor.

Preheat your air fryer to 375°F (190°C) for 2–3 minutes.

Once preheated, place the seasoned chicken and veggies in the air fryer basket. Spread them out as evenly as possible.

Pro Tip: Don’t overcrowd the basket. If you’re making a larger batch, cook in two rounds so the chicken gets a nice sear instead of steaming.

Cook for 12–15 minutes, shaking the basket halfway through to ensure even cooking.

Check that the chicken is cooked through (internal temp of 165°F/74°C) and the veggies are slightly charred but still tender.

Pro Tip: For a little extra char, increase the heat to 400°F for the last 2 minutes — but keep a close eye on it!

Remove from the air fryer and give everything a quick squeeze of fresh lime juice.

Serve hot in warm tortillas or over rice, and top with your favorite extras like sour cream, avocado, or fresh cilantro.