Ingredients
- 2 lbs Chicken breasts, sliced into ¼-inch strips
- 3 Bell peppers (mix of red, yellow, and green), sliced
- 2 large Onions, sliced
- 3 tablespoons Olive oil
- 2 Limes, juiced
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Oregano
- 1 teaspoon Salt
- ½ teaspoon Black pepper
Instructions
1. Preheat your oven to 425°F (218°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
2. Slice your chicken breasts, bell peppers, and onions into uniform ¼-inch strips.
3. In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
4. Place chicken and vegetables on the sheet pan. Drizzle with olive oil and lime juice, then sprinkle the seasoning mixture over everything. Toss until well coated.
5. Arrange in a single layer, ensuring nothing overlaps for proper air circulation.
6. Bake at 425°F for 20-25 minutes, stirring halfway through. Chicken should reach 165°F and vegetables should be tender with caramelized edges.
7. Optional: Switch to broil for the last 2-3 minutes for extra char.
8. Serve with warm tortillas and your favorite toppings.
Notes
- Prep: Slice ingredients into uniform pieces for even cooking.
- Technique: Pat chicken dry before seasoning to promote better browning.
- Crowding: Do not overcrowd the pan, or the vegetables will steam instead of roast.
- Storage: Store leftovers in an airtight container for 3-4 days. Reheat in a skillet or oven at 350°F.
- Freezing: Cooked fajitas can be frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Tex-Mex