Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a medium bowl, combine the chicken strips with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss well to ensure the chicken is evenly coated with the spices. Set aside.1 pound boneless, skinless chicken breasts, 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, salt and freshly ground black pepper
- In a large bowl, combine the sliced red, green, and yellow bell peppers, and the sliced red onion. Drizzle with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper. Toss to coat.1 large red bell pepper, 1 large green bell pepper, 1 large yellow bell pepper, 1 large red onion, 2 tablespoons olive oil
- Spread the seasoned chicken strips in a single layer on one half of a large baking sheet. Carefully arrange the seasoned vegetables in a single layer on the other half of the baking sheet. Try to avoid overcrowding the pan for even cooking.
- Place the baking sheet in the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center, and the vegetables are tender with slightly caramelized edges.
- Once cooked, remove the baking sheet from the oven. Squeeze the fresh lime juice all over the chicken and vegetables. Gently toss everything together on the baking sheet.1 lime
- Serve the fajitas hot, garnished with fresh chopped cilantro and your favorite optional toppings like avocado, Greek yogurt, salsa, or shredded lettuce.fresh cilantro, Avocado slices or guacamole, Plain Greek yogurt or light sour cream, Salsa, Shredded lettuce, Black beans, rinsed and drained
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, in the microwave, or in the oven.
