Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts or thighs, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 3 tbsp olive oil
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- Fresh cilantro and lime wedges for garnish
Instructions
- Begin by slicing the chicken, peppers, and onions into thin strips. Place everything in a large bowl. Optional: marinate the chicken with some spices and lime juice for 15-20 minutes.
- In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Drizzle olive oil over the chicken and vegetables, then sprinkle the spice mixture evenly. Toss to coat well.
- Preheat your oven to 400°F (200°C). Spread the seasoned chicken and vegetables evenly on a parchment-lined sheet pan, ensuring single-layer coverage for even cooking.
- Bake for 20-25 minutes, flipping halfway through, until chicken is cooked through and edges are slightly charred.
- Once done, squeeze fresh lime juice over the fajitas, garnish with chopped cilantro, and serve hot with tortillas and your favorite toppings.
Notes
- For a milder flavor, reduce chili powder or omit optional marination.
- Use pre-sliced vegetables to save prep time.
- Adjust spice levels according to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking, Roasting
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fajita (with tortilla and toppings)
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg