Ingredients:

  • 1 ½ pounds (680g) boneless, skinless chicken breasts, sliced into ¼-inch strips
  • 3 bell peppers (assorted colors like red, yellow, and green), sliced into ¼-inch strips
  • 1 large yellow onion, sliced into ¼-inch strips
  • 2 tablespoons (30ml) olive oil
  • 1 lime, juiced
  • 2 teaspoons (8g) chili powder
  • 1 ½ teaspoons (6g) ground cumin
  • 1 teaspoon (4g) smoked paprika
  • 1 teaspoon (4g) garlic powder
  • ½ teaspoon (2g) onion powder
  • ½ teaspoon (1g) dried oregano
  • ¼ teaspoon (optional, 0.5g) cayenne pepper
  • 1 teaspoon (6g) salt
  • ½ teaspoon (1g) black pepper
  • Tortillas, sour cream, guacamole, salsa, cheese, chopped cilantro for serving (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Place baking sheet in the oven while preheating.
  2. Slice bell peppers and onion into strips. Pat chicken dry and slice into strips of similar size.
  3. In a small bowl, whisk together chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and pepper.
  4. Place chicken, bell peppers, and onion in a large bowl. Drizzle with olive oil. Sprinkle with fajita seasoning. Toss to coat evenly.
  5. Carefully remove hot baking sheet from oven. Spread the chicken and vegetable mixture in a single layer on the hot pan. Avoid overcrowding; use two pans if necessary.
  6. Roast for 20-25 minutes, stirring halfway through. Cook until vegetables are tender-crisp with some char and chicken is cooked through (internal temperature reaches 165°F/74°C).
  7. Remove from oven. Squeeze lime juice over the hot fajitas. Toss gently. Let rest for a couple of minutes before serving.
  8. Serve immediately with warm tortillas and desired toppings.