Heat 1 Tablespoon oil in a large, heavy-bottomed skillet over heat that’s just a touch below high. When the oil begins to smoke add 1/3 of the vegetables then season with seasoned salt and a drizzle of fresh lemon juice (not too much - you just want a hint of lemon flavor.) Let vegetables sit undisturbed until seared on the bottom then continue to saute, stirring occasionally, until vegetables are crisp-tender, 3-4 minutes, turning heat down if they begin to burn. Remove vegetables to a plate. Repeat searing vegetables in two more batches, each in 1 Tablespoon oil, seasoning with seasoned salt and lemon juice.

Heat remaining Tablespoon oil in skillet then add chicken, season with seasoned salt, a pinch of cumin, and lemon juice, then saute until cooked through, 2-3 minutes. Remove to plate with vegetables.

Divide lettuce and parmesan cheese evenly between 4 bowls then drizzle with caesar dressing and toss to coat. Top with fajita chicken and vegetables then serve.