The Perdue chicken comes seasoned with chipotle and smoked paprika, so tonight it's just a matter of warming it through and building a quick fajita plate. Sear the chicken in a hot pan to crisp the edges, then serve it warm with charred peppers, onions, and flour tortillas for two hungry people to build their own.

Serves 2. 20 minutes, 18 at the stove.

About 930 calories a serving, 48 g protein, 109 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over high heat. Slice 1 large onion into half-moons and cook in the hot pan, stirring, until softened and charred at the edges, about 4 minutes; push to one side and season with salt and pepper.4 min
2. Add the second tablespoon of oil to the cleared side of the pan. Slice 2 large bell peppers into strips and cook in the hot oil, stirring occasionally, until they soften and char, about 4 minutes, then toss with the onions and season.4 min
3. Push the vegetables to the edges of the pan and add the whole package of chicken to the center, breaking it into bite-sized pieces as it heats through in the residual heat, about 2 minutes, until warmed and the edges begin to crisp.2 min
4. Toss the chicken with the peppers and onions to combine, taste, and add more salt and pepper if needed, about 1 minute.1 min
5. Warm 8 flour tortillas in a dry skillet or directly over a gas flame for a few seconds per side until pliable and lightly spotted, then transfer to a plate.2 min
6. Spoon the chicken and vegetables into the warm tortillas and serve at the table with any pan juices on the side for drizzling.

Note Swap the bell peppers for poblano peppers if you prefer a milder heat. Leftovers keep refrigerated for two days and are good cold, wrapped in a tortilla, or warmed in a skillet the next day. Serve with lime wedges, avocado, salsa, and sour cream if you have them on hand.