Description
Delicious and easy chicken fajitas loaded with vibrant vegetables and spices.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breast (cut into even strips)
- 3 bell peppers (mixed colors, thinly sliced)
- 1 large red onion (thinly sliced)
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- Juice of 1 lime
- Fresh cilantro (for garnish)
- For serving: warm tortillas, shredded cheese, guacamole, pico de gallo, sour cream
Instructions
- Set your oven to roast at 425°F. Place the chicken strips and vegetables into a large bowl.
- Mix the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt and pepper together in a small bowl.
- Pour the olive oil and fresh lime juice over the chicken and veggies and toss to coat. Then sprinkle the seasoning mix over making sure all the elements are evenly coated.
- Spread the chicken and vegetables out on a baking sheet (lined with foil if desired) in a single layer.
- Roast for 18-20 minutes. About 10 minutes in, flip the chicken and vegetables to evenly roast.
- When the chicken is cooked through, place the sheet pan under the broiler for 2-3 minutes to get a little char on the edges. Be sure not to burn.
- Allow the fajitas to rest for a couple minutes then sprinkle with sea salt and fresh cilantro.
- Serve with warm tortillas and toppings like sour cream, guacamole, pico de gallo or salsa and shredded cheese.
Notes
- This dish pairs well with a side of rice or beans.
- Feel free to customize the vegetables to your liking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg