Place the sliced chicken in a gallon-size resealable plastic bag. Add in 2 Tbs olive oil, lime juice, and seasonings. Seal the bag and shake until the chicken is coated with the seasonings. Let stand 30 minutes while preparing the vegetables.

Heat 2 Tbs oil in a large cast iron skillet.

Once the oil is hot, add the meat to the skillet in one layer and cook for about 5-10 minutes until done. Remove the meat and place on a plate. Cook the meat in batches until it's all cooked.

Add an additional tablespoon of olive oil and allow it to heat. Once the oil is hot, add the onion and bell peppers. Toss the vegetables with 1 tsp salt and 1 tsp pepper.

Cook covered for 8-10 minutes. Remove the lid and continue to cook until the vegetables are soft. Stir occasionally.

Add the meat back into the skillet, toss with the vegetables.

Taste and add additional salt and pepper if necessary.

Remove from heat.

Prepare fajitas.

Serve.