This is weeknight fajitas from one seasoning packet that does all the work. The chili lime profile suits the chicken and peppers, and you'll have dinner in thirty minutes.

Serves 2. 35 minutes, 20 at the stove.

About 380 calories a serving, 40 g protein, 12 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Slice one 12-ounce chicken breast into half-inch strips and place in a bowl. Sprinkle the entire fajita seasoning packet over the chicken and toss until coated. Let sit for five minutes.
2. Cut one red and one yellow bell pepper into half-inch strips. Heat 2 tablespoons oil in a large skillet over high heat until shimmering, then add the chicken strips and cook undisturbed for three minutes.3 min
3. Stir the chicken and cook another two minutes until just cooked through, then transfer to a plate. While the chicken rests, add the pepper strips to the same skillet and cook over high heat for four minutes, stirring once halfway, until blistered and tender-crisp.2 min
4. Return the chicken to the skillet and toss together with the peppers for one minute. Taste and add salt and pepper as needed.1 min
5. Warm four flour tortillas in a dry skillet over medium heat for thirty seconds per side. Serve the fajita mixture with the warm tortillas and lime wedges for squeezing.

Note Swap the chicken for lean beef or shrimp if you prefer. Leftovers keep two days in the fridge and are good cold or reheated in the skillet. Serve with sour cream, salsa, and lime on the side.