Ingredients
Scale
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1.5 lbs boneless, skinless chicken breasts or thighs, sliced into thin strips
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3 bell peppers (any color), thinly sliced
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1 large yellow onion, thinly sliced
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2 tablespoons olive oil
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Juice of 1 lime (plus extra wedges for serving)
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1 teaspoon chili powder
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1 teaspoon cumin
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon salt
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¼ teaspoon black pepper
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Optional: pinch of red pepper flakes for heat
Instructions
- Preheat the oven to 400°F (204°C). Line a large sheet pan with parchment paper or foil for easier cleanup (we’re all about efficiency here).
- In a large bowl, toss the chicken strips, sliced peppers, and onions with olive oil, lime juice, and all the seasonings. Make sure everything’s coated well—this is where the flavor happens.
- Spread the mixture out evenly on the sheet pan in a single layer. Don’t overcrowd it, or you’ll end up steaming instead of roasting
- Roast for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the veggies have a bit of char on the edges.
- Warm your tortillas while everything finishes cooking (wrap them in foil and toss in the oven for the last 5 minutes or microwave with a damp paper towel).
- Serve hot with your favorite toppings and extra lime wedges. Let everyone build their own fajitas at the table—it’s fun and saves you from playing short-order cook.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
