Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
- Tortillas for serving
Instructions
- Preheat your oven to 400°F (200°C). In a small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Toss the sliced chicken and vegetables with olive oil and the spice mixture until evenly coated.
- Spread the seasoned chicken and vegetables evenly on a large sheet pan, avoiding overcrowding for proper roasting.
- Bake for 15-20 minutes until the chicken is cooked through and vegetables are tender, tossing halfway through for even browning.
- Remove from oven, squeeze fresh lime juice over the fajitas, and garnish with chopped cilantro if desired. Serve hot with warm tortillas.
Notes
- Use uniformly sized vegetables for even cooking and better presentation.
- Adjust spice levels by adding more chili powder for extra heat.
- Slice chicken thinly to ensure quick cooking and tender bites.
- If desired, add sliced jalapeños for an extra spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fajita (with tortillas)
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg