We first make the fajita seasoning that we will half for marinating the chicken and the other half for the veggies.Using a small bowl mix together the chili powder, garlic powder, tajin, cumin, ground coriander seed and the salt and pepper.
In a large bowl toss the slices of chicken breast with the olive oil, cilantro leaves and the zest and juice from one lime.Mix until well combined and then add half of the fajita seasoning mix and toss. Set aside to marinade while we grill the veggies.
Add the olive oil to a large cast iron skillet over medium heat. Once the oil is hot add the sliced peppers and onions, salt and pepper and the remainder of the fajita seasoning.Cook for about 5 minutes or until your preferred tenderness of the veggies.
Reduce the heat to low and toss in the veggies with the cooked chicken just to warm through.Serve on low carb tortillas topped with sour cream, salsa, chopped tomatoes, lettuce, cheese, fresh chopped cilantro and a squeeze of lime.