Ingredients
1 ½ lbs Boneless, skinless chicken breasts, sliced
1 large Red bell pepper, sliced
1 large Green bell pepper, sliced
1 medium Yellow onion, sliced
2 tablespoons Olive oil
3 tablespoons Fajita seasoning
½ Lime, juiced
¼ cup Fresh cilantro, chopped (for garnish)
8-10 Flour or corn tortillas, warmed
Optional: sour cream, guacamole, shredded cheese (for serving)
Instructions
1. Preheat oven to 425°F (220°C). Slice chicken and vegetables.
2. In a large bowl, toss chicken and vegetables with olive oil and fajita seasoning until evenly coated.
3. Spread the mixture in a single layer on a parchment-lined baking sheet. Avoid overlapping for best browning.
4. Bake for 15-20 minutes, stirring halfway through. Cook until chicken is done and vegetables are crisp-tender with some charred edges.
5. Remove from oven, drizzle with fresh lime juice, and sprinkle with chopped cilantro.
6. Spoon the mixture onto warm tortillas and top with your favorite garnishes.
Notes
Pro-Tips:
• Uniform Slices: Slice protein and vegetables to a uniform thickness so they finish at the same time.
• Don’t Overcrowd: If the pan is too full, vegetables will steam instead of roast. Use two pans if needed.
• High Heat: Use your oven’s highest setting (425°F) for a quick cook and slight char.
Variations:
• Protein Swap: Use shrimp (reduce cooking time by 5 minutes) or flank steak.
• Vegetarian: Use extra portobello mushrooms and zucchini.
• Spicy Kick: Include a sliced jalapeño with the peppers.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Roast
- Cuisine: Mexican-Inspired