Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sliced chicken in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken to a plate and set aside.
yum!Method
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onions and bell peppers. Sauté for 4 to 5 minutes until they are softened and slightly charred at the edges.
Push the vegetables to the edges of the skillet to create a clear space in the center. Add the tomato paste to the center and cook it directly on the hot pan for about 1 minute, stirring constantly. This caramelizes the natural sugars and unlocks that deep, savory umami depth before making the sauce.
Sprinkle the fajita seasoning packet over the vegetables and tomato paste. Pour in the water or broth. Stir everything together, scraping up any browned, flavorful bits from the bottom of the pan.
Return the cooked chicken (and any resting juices) to the skillet. Toss everything together to coat the meat and vegetables completely. Let it simmer for 1 to 2 minutes until the liquid reduces into a thick sauce that clings to the fajitas.
Remove from heat and serve sizzling hot with warm tortillas, a squeeze of fresh lime, and your favorite toppings.
