Ingredients
For the Fajitas:
1 ½ pounds boneless, skinless chicken breasts or thighs, sliced into thin strips
3 bell peppers (red, yellow, green), sliced into thin strips
1 large red onion, sliced into thin wedges
3 tablespoons olive oil
Juice of 1 lime
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
½ teaspoon black pepper
For Serving:
Warm flour or corn tortillas
Toppings: sour cream, guacamole, salsa, shredded cheese, fresh cilantro, lime wedges
Steps
Preheat the Oven:Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
Prepare the Marinade:In a small bowl, whisk together olive oil, lime juice, garlic, and all the spices (chili powder, cumin, paprika, oregano, garlic powder, onion powder, cayenne, salt, and pepper).
Marinate the Chicken and Vegetables:In a large mixing bowl, combine the chicken, bell peppers, and onions. Pour the marinade over the mixture and toss to coat evenly.
Spread on the Sheet Pan:Arrange the chicken and vegetables in a single layer on the prepared sheet pan. Avoid overcrowding to ensure even roasting.
Bake:Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Broil (Optional):For extra char, switch the oven to broil for 2-3 minutes at the end, keeping a close eye to avoid burning.
Serve:
Remove from the oven and serve immediately with warm tortillas and your favorite toppings. Garnish with fresh cilantro and a squeeze of lime for extra flavor.