Loaded Chicken Fajita & Potato Skillet

Microwave potatoes with 2 tablespoons of water in a covered, vented bowl for 5–7 minutes; drain.

Season chicken with half the fajita seasoning.

Heat 1 tablespoon of oil in a large skillet over medium-high heat.

Cook chicken for 6–8 minutes, until it reaches 165°F; set aside.

Add remaining oil and potatoes; cook for 5–7 minutes, stirring.

Add peppers, mushrooms, and remaining seasoning; cook for 7–9 minutes, until tender.

Return chicken, stir in lime juice, and heat for 1–2 minutes.