Ingredients:
For the Fajitas:
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/2-inch thick strips
- 3 bell peppers (green, yellow, and red), cored and sliced into strips
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons vegetable or canola oil
- 1 lime
- 1/4 cup fresh cilantro, chopped
- 8-10 small flour tortillas
For the Fajita Seasoning:
- 1 tablespoon chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper
Optional Toppings:
- Sour cream
- Sliced avocado or guacamole
- Pico de gallo
- Shredded cheese
Instructions:
- Preheat Oven: Set your oven to 425°F (220°C).
- Prepare the Sheet Pan:
- Lightly grease a large sheet pan with non-stick cooking spray.
- Prepare the Ingredients:
- Cut the chicken and vegetables into strips.
- Lay the vegetables evenly on the sheet pan, then place the chicken strips on top.
- Make the Fajita Seasoning:
- In a small bowl, combine all the seasoning ingredients and mix well.
- Sprinkle most of the seasoning over the chicken and some over the vegetables.
- Add minced garlic on top of the chicken.
- Add Oil and Toss:
- Drizzle oil over the entire pan.
- Toss everything to coat well and spread into an even layer.
- Bake:
- Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through (165°F or 74°C if using a thermometer).
- Wrap the flour tortillas in foil and place them in the oven during the last 5 minutes of cooking to warm them.
- Finish and Serve:
- Remove from the oven. Squeeze fresh lime juice over the chicken and vegetables.
- Sprinkle with chopped cilantro.
- Serve with warm tortillas and desired toppings.