Trim excess fat from the chicken breasts and lightly score one side of the breast 4-5 times.

Place the chicken in a gallon-size resealable bag and add 2 ½ teaspoons salt, the minced garlic and the rest of the spices.

Measure out ½ cup lemon juice and pour it in the bag over the chicken and spices. Get rid of as much air as possible from the bag and seal it tightly.

Gently massage the chicken, juices and spices in the bag until the chicken is coated around.

Thinly julienne the onion and ½ bell pepper and place the slices in a quart-size resealable bag. Add ½ teaspoon salt and 2 tablespoons of lemon juice. Seal the bag.

Place both bags in the fridge and let them marinate for a minimum of 30 minutes up to 24 hours.

Preheat the cast iron pan to medium heat. Place the chicken in the hot pan for 6-7 minutes on each side until the internal temperature reaches 160℉. Remove the chicken from the pan and cover the chicken with foil, allowing it to rest for at least 5 minutes before slicing.

While the chicken is resting, put the veggies into the hot skillet with 1 tablespoon of olive oil. Also heat the tortillas up in a dry pan or comál until warm and they begin to brown.

After the chicken has rested and while the veggies are cooking, thinly slice the chicken against the grain for the best results. Add the sliced chicken back to the skillet with the veggies and give it a toss.

Assemble the fajitas with your favorite toppings. Serve and enjoy!