Ingredients
For the Chicken Fajitas:
- 1½ lbs. boneless skinless chicken thighs, cut into strips
- 1 Tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced (white, yellow or red)
- 2 garlic cloves, minced
- 1 lime
- ¼ cup cilantro, chopped
- Flour tortillas, for serving
For the Fajita Seasoning:
- 1 Tbsp chile powder
- 1½ tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp black pepper
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and prepare a large rimmed baking pan for roasting.
- Combine the spices: In a small bowl, thoroughly mix together chile powder, smoked paprika, cumin, salt, garlic powder, onion powder, dried oregano, and black pepper to create the fajita seasoning.
- Toss the ingredients: Place the chicken strips, sliced bell peppers, sliced onion, and minced garlic into a large bowl. Drizzle with olive oil and sprinkle the prepared fajita seasoning over everything. Toss well until all the chicken and vegetables are evenly coated, making sure the chicken gets plenty of seasoning coverage.
- Arrange and bake: Spread the seasoned chicken and vegetables out evenly on the prepared sheet pan in a single layer. Bake in the preheated oven for 15 to 20 minutes, or until the chicken is fully cooked through and the veggies are tender but still slightly crisp. For an optional finishing touch, switch the oven to broil and broil for 2-3 minutes to achieve a slight char.
- Garnish and serve: Remove the sheet pan from the oven. Immediately squeeze fresh lime juice over the cooked fajitas and sprinkle with chopped cilantro. Serve hot with warm flour tortillas and your favorite toppings such as sour cream, guacamole, or salsa.
Notes
- Use chicken thighs for juicy, tender meat; chicken breast can be substituted but may result in drier texture.
- Feel free to customize the vegetables by adding mushrooms or zucchini.
- For a spicier version, add cayenne pepper or more chile powder to the seasoning mix.
- If you prefer, you can toss everything directly on the baking sheet instead of mixing in a bowl.
- This recipe works well for meal prep—store leftovers in an airtight container in the fridge for up to 3 days.
- Use gluten-free tortillas to make the meal gluten-free, if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
