Staying with the tortilla theme I started earlier, chicken fajitas are very easy and very healthy.

2-3 boneless, skinless chicken breasts, cut into strips
1 onion, cut into half-rings
1 lime, cut in half
3 bell peppers, sliced
3 TB avocado oil, divided
1-2 TB fajita seasoning (store-bought or homemade)

In a medium bowl, mix together 1 tablespoon of the oil, juice from 1/2 the lime, and the fajita seasoning. Add in the chicken and toss to combine. Set aside.

Heat a large nonstick skillet over med-hi heat. Toss in the chicken and cook, stirring occasionally, for about 7-9 minutes, until chicken is just cooked through. Remove from the skillet.

Heat the remaining oil in the skillet over med-hi, then in with the onions and peppers and a sprinkle of salt. Sauté, tossing occasionally for 5 minutes or so, then back in with the chicken, and cook another 3-5 minutes.

Squeeze the other half of the lime over the chicken mixture and serve with warmed whole wheat tortillas and low-fat sour cream and low-fat cheese.