1 lb boneless, skinless chicken breasts, thinly sliced

2 bell peppers (any colors), thinly sliced

1 medium onion, thinly sliced

1 1/2 tbsp olive oil

Fajita Seasoning:

1 tsp chili powder

1 tsp paprika

1/2 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

Optional for serving: warm tortillas, lime wedges, cilantro, sour cream, salsa

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Preheat air fryer to 380°F (193°C) for 3 minutes.

Season chicken, peppers, and onions in a large bowl with olive oil and all spices. Toss until evenly coated.

Cook in the air fryer basket in a single layer (work in batches if needed).

Air fry for 12–15 minutes, shaking or tossing halfway, until chicken reaches 165°F and veggies are tender with lightly charred edges.

Serve hot in tortillas with your favorite toppings.

Spicy: Add cayenne or sliced jalapeños.
Steak Fajitas: Swap chicken for flank steak; cook 8–10 minutes.
Low-Carb Bowl: Skip tortillas and serve over cauliflower rice.
Smoky: Add ½ tsp chipotle powder or smoked paprika.
Sheet-Pan Backup: Roast at 425°F for 18–22 minutes if air fryer space is tight.