The Perfect Chicken Fajita

• 1 pound chicken cutlets, sliced lengthwise
• 4 tablespoon olive oil, divided
• 1 tablespoon lemon juice
• 1 garlic clove, finely minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• salt, to taste
• pepper, to taste
• 1/2 teaspoon cumin
• 1 red onion, sliced
• 1 1/2 bell pepper, sliced
• 8 flour tortillas
• salsa, for topping
• chopped tomatoes, for topping
• sour cream, for topping
• cheddar cheese, for topping

1. In a bowl, season the chicken with 2 tablespoons of olive oil, lemon juice, garlic, and spices; set aside.
2. Add 2 tablespoons of olive oil, onions, and pepper to a skillet on medium high heat. Stir occasionally until onions and peppers are softened, about 4 minutes. Transfer to a bowl and set aside. Add chicken to the same skillet and cook for about 4 minutes on each side. Return the onion and peppers to the skillet and stir for about 2 more minutes.
3. As the peppers and onions are warming back up in the skillet, warm the tortillas in the microwave for 15 seconds.
4. To assemble: Place two warm tortillas on a plate and top with chicken, onion, and pepper mixture. You can add salsa, chopped tomatoes, sour cream, and Cheddar cheese to top.