Marinate the Chicken:

• Slice the chicken breasts into thin strips.
• In a bowl, combine the minced garlic, Greenfields fajita blend, lime juice, and 1 tablespoon of olive oil.
• Add the chicken strips to the bowl and mix well to coat. Cover and marinate in the fridge for at least 30 minutes, or up to 2 hours for best results.

Prepare the Vegetables:

• While the chicken is marinating, slice the red, yellow, and green peppers into thin strips.
• Slice the onion into thin strips as well.

Cook the Chicken:

• Heat 1 tablespoon of olive oil in a large frying pan or skillet over medium-high heat.
• Add the marinated chicken strips and cook for 5-7 minutes, or until the chicken is fully cooked and slightly charred around the edges. Remove the chicken from the pan and set aside.

Cook the Vegetables:

• In the same pan, add a bit more oil if necessary, then add the sliced peppers and onion.
• Cook for about 5-7 minutes, or until the vegetables are tender but still slightly crisp. Season with a pinch of salt and pepper to taste.

Combine and Serve:

• Return the cooked chicken to the pan with the vegetables. Stir well to combine and heat through.
• Warm the flour tortillas in a dry pan or microwave.
• Serve the chicken and vegetable mixture in the warm tortillas.
• Garnish with fresh coriander and serve with salsa, sour cream, and guacamole, if desired.