Preheat oven to 350ºF.
With the bell peppers standing upright on a cutting board, slice into quarters cutting from top to bottom.
Place the chicken in a baking dish, season with salt and pepper, and cook 30–40 minutes until an internal temperature of 160ºF is reached or until juices run clear.
Let chicken rest for 10 minutes, then shred.
On a lined baking sheet, place bell peppers inside edge facing up. Add shredded chicken to each. Sprinkle fajita seasoning over chicken, then top with cheese.
Bake for 25 minutes.
Plate and squeeze fresh lime over boats.
Add additional or optional toppings of your choosing.
Serving Size 1
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
