Butterfly the chicken breasts then slice into ½ inch strips.
Season chicken well with fajita seasoning and 1 tsp. of salt.
Set chicken aside while cutting the onion and bell peppers.
Prep the Vegetables
Slice the onion into very thin strips.
Remove the stems and seeds from the bell peppers then slice into ¼" wide strips.
Cook the Fajitas
Heat a heavy bottom pan to medium hot then add the seasoned chicken. Cook for about 3 minutes.
Turn the chicken and cook for another 3 minutes.
Add all of the bell peppers and mix well.
Cook for 5 to 7 minutes more turning regularly until the chicken is fully cooked and the peppers are cooked but still have just a bit of a crunch to them.
Warm the tortillas while the fajitas are cooking.
Place 2 or 3 warm tortillas on each plate. Fill each tortilla with a portion of the fajitas then top with Mexican cream, a good salsa, and a squirt of lime juice if you'd like.
If you are unable to find all four colors of the peppers you can use any combination of peppers.
Chicken fajitas keep well in the refrigerator for a few days. We prefer not to freeze them because the bell peppers get mushy when frozen but if you do want to freeze them they will still be delicious.