Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, sliced into strips
- 3 bell peppers (assorted colors), sliced
- 1 large onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lime wedges and fresh cilantro for garnish
- Tortillas for serving
Instructions
- Start by slicing the chicken, bell peppers, and onions into even strips to ensure uniform cooking and flavor absorption.
- In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Toss the chicken strips with 2 tablespoons of olive oil and the spice mixture until evenly coated. Let marinate while preparing vegetables.
- Preheat the oven to 400°F (200°C). Spread marinated chicken, peppers, and onions evenly on a large sheet pan. Drizzle with remaining 1 tablespoon of olive oil.
- Roast for 20-25 minutes until the chicken is cooked through and vegetables are tender.
- Remove from oven, squeeze lime juice over the fajitas, and garnish with chopped cilantro. Serve hot with warm tortillas for an authentic flavor experience.
Notes
- You can prepare the chicken and vegetable marinade in advance and store it in the refrigerator for up to 24 hours.
- For extra flavor, add sliced jalapeños or your favorite spice blends.
- Storing leftovers separately helps maintain freshness—reheat in the microwave or skillet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fajita (1/4 of recipe)
- Calories: 320 kcal Kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg