In a bowl, combine sliced chicken, 1 tablespoon olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Toss to coat. Let marinate for at least 15 minutes.
Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat.
Add the marinated chicken to the hot skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
Add the sliced bell peppers and onion to the same skillet. Cook for 5-7 minutes, stirring occasionally, until tender-crisp and slightly charred.
Return the cooked chicken to the skillet with the vegetables. Stir to combine and heat through.
Warm the tortillas according to package directions.
Serve the chicken and vegetable mixture in warm tortillas with your favorite toppings.
Notes
For meal prep, cook the chicken and vegetable mixture and store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Consider this recipe as a base for your meal planning, offering a healthy and delicious option.