1. Halve the chicken breast lengthwise. Although it’s not necessary, doing this results in more tolerable cutbacks. You will then have two sizable portions.
2. Slice each portion thinly, going against the grain. The crosswise graining in the image above is visible if you look closely.

Ingredients:

1. Two skinless, boneless chicken breasts should be sliced against the grain into thin, half-inch strips.
2. Two bell peppers, either orange, yellow, or red, cut into thin strips
3. One finely sliced onion
4. two tsp of chilli powder
5. one tsp powdered garlic
6. One tsp of kosher salt
7. One tsp of smoky paprika
8. One-half teaspoon of cumin
9. One-half teaspoon of onion powder
10. Optional fajita topping (see to step 4)

Directions:

1. As you prepare your chicken and fresh vegetables, turn on your air fryer by pressing the preheat button. Add the chicken, peppers, onion, and spices to a large mixing bowl. Using tongs, toss to coat.
2. Transfer the blend into the air fryer container and arrange it in a solitary layer. For 10 minutes, air fried at 400°F (200°C), shaking occasionally. Prepare your toppings and warm tortillas while the chicken cooks.
3. Your thin chicken strips should be cooked through after ten minutes. If you would like your chicken and veggies to be more brown, you can cook them for a few more minutes. The size of your air fryer will also affect how long it takes to cook. Because there will be more food in a smaller air fryer, cooking times could also increase.
4. Serve over wheat or corn tortillas, topped with your preferred fajita ingredients (pico de gallo, fresh cilantro, shredded cheddar cheese, queso fresco, sour cream and lime juice).

Notes:

You can also use skinless, boneless chicken thighs.
Bell Peppers: Green bell peppers and other vibrant varieties are also suitable.

Feel free to use a sweet yellow onion, white onion, or red onion for the onion.
Remaining chicken fajitas: Keep them refrigerated for up to four days.