Combine the **chicken** with the **fajita seasoning**, **lime** juice, and half of the **oil**, and place in a zip top bag or container to marinate while finishing prep.
Cut the **peppers** and **onions** into thin strips.
Heat the remaining 1 tbsp **oil** over high heat in a large skillet. Once hot, carefully place the **peppers** and **onions** in the skillet, cooking for 3-4 minutes, stirring occasionally. Remove the **peppers** and set aside.
Then place the **chicken** in a single layer in the hot skillet. Let cook (without stirring) for 2-3 minutes. Then flip the **meat** to the other side and cook for 1 minute. Then reduce heat to low, cover, and cook for 3-5 additional minutes or until cooked through (165˚F internal temperature). Remove from skillet and dice.
Assemble the nachos by spreading the **tortilla chips** in a shallow layer over a large baking sheet. Add the toppings evenly over top of the chips, starting with half of the **cheese**, then the **chicken**, **peppers**, and **onions**, and finishing with the rest of the **cheese**.
Bake at 425˚F on a lower oven rack for 8-12 minutes or until the **cheese** is melted and the edges are starting to brown.
Top the cooked Fajita Chicken Nachos with your choice of **pico de gallo**, a drizzle of **sour cream**, and **guacamole**.
