Ingredients
Marinade
- 2 tablespoons olive oil
- 1 tablespoon lime juice (from about 1 lime)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 1/4 teaspoons garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper (to taste)
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (thinly sliced into strips)
- 2 large bell peppers (any color, seeded and sliced into strips)
- 1 large yellow onion (peeled and sliced into strips)
For Serving
- Fresh cilantro (roughly chopped, for garnish, optional)
- 8 small flour tortillas
- Sour cream (for serving, optional)
- Lime wedges (for serving)
Instructions
- Preheat the Oven: Set your oven to 425°F to prepare for roasting the fajita ingredients evenly.
- Prepare the Marinade: In a small bowl, whisk together olive oil, lime juice, chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper until well combined to create a flavorful marinade.
- Marinate Chicken and Vegetables: In a large bowl, combine the thinly sliced chicken breasts, bell peppers, and onion slices. Pour the prepared marinade over the mixture and toss thoroughly to ensure every piece is evenly coated.
- Arrange on Sheet Pan: Spread the marinated chicken and vegetables evenly on a large sheet pan in a single layer to ensure they cook uniformly.
- Bake and Broil: Place the sheet pan in the preheated oven and bake for 17 to 20 minutes, stirring once halfway through to promote even cooking. After baking, switch the oven to the broiler setting and broil the ingredients for about 2 minutes to lightly char the edges, enhancing flavor and texture. Be careful not to burn.
- Garnish: Remove the sheet pan from the oven and sprinkle freshly chopped cilantro over the fajitas if desired, adding brightness and herbaceous notes.
- Warm Tortillas & Serve: Warm the flour tortillas by microwaving them for 30 to 40 seconds. Spoon the chicken and vegetable mixture onto each tortilla, add a dollop of sour cream if using, and serve immediately with lime wedges for squeezing over the top.
Notes
- For extra heat, add sliced jalapeños or a pinch of cayenne pepper to the marinade.
- You can substitute chicken with sliced steak or firm tofu for a different protein option.
- Use corn tortillas to make this recipe gluten-free.
- Leftover fajita mixture can be stored in the refrigerator for up to 3 days and reheated.
- Adding avocado slices or guacamole pairs wonderfully with this dish.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
