Chicken strips, bell peppers, and onions tossed in homemade fajita seasoning and roasted on one pan. Serves 4.
Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
Fajita Seasoning
2tspchili powder
1tspground cumin
1tspsmoked paprika
½tspgarlic powder
½tsponion powder
½tspdried oregano
1tspsalt
¼tspblack pepper
Chicken and Vegetables
1 ½lbsboneless chicken breasts or thighs, sliced into strips (680g)
3bell peppers (mixed colors), sliced
1large red onion, sliced into thick strips
3tbspolive oil
1lime, juiced
2tbspfresh cilantro, chopped
To Serve
8small flour or corn tortillas, warmed
sour cream, guacamole, salsa, and shredded cheese
1
Preheat. Heat the oven to 425°F (220°C) with a large sheet pan inside.
2
Mix the seasoning. Stir together all the seasoning ingredients.
3
Toss. In a large bowl, toss the chicken, peppers, and onion with the olive oil and seasoning until evenly coated.
4
Roast. Carefully spread everything in a single layer on the hot pan. Roast 20–25 minutes, stirring once, until the chicken reaches 165°F and the vegetables are charred at the edges.
5
Char (optional). Broil 1–2 minutes for extra color, watching closely.
6
Warm tortillas. Wrap the tortillas in foil and warm them in the oven for the last 5 minutes.
7
Serve. Squeeze lime over the pan, sprinkle with cilantro, and serve with tortillas and toppings.
Nutrition Facts
4 servings
Serving size
2 fajitas
Amount per serving
Calories640
% Daily Value *
Total Fat22g29%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol125mg42%
Sodium1450mg64%
Total Carbohydrate62g23%
Dietary Fiber 5g18%
Total Sugars 7g
Protein47g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Fajita Seasoning
2tspchili powder
1tspground cumin
1tspsmoked paprika
½tspgarlic powder
½tsponion powder
½tspdried oregano
1tspsalt
¼tspblack pepper
Chicken and Vegetables
1 ½lbsboneless chicken breasts or thighs, sliced into strips (680g)
3bell peppers (mixed colors), sliced
1large red onion, sliced into thick strips
3tbspolive oil
1lime, juiced
2tbspfresh cilantro, chopped
To Serve
8small flour or corn tortillas, warmed
sour cream, guacamole, salsa, and shredded cheese
Directions
1
Preheat. Heat the oven to 425°F (220°C) with a large sheet pan inside.
2
Mix the seasoning. Stir together all the seasoning ingredients.
3
Toss. In a large bowl, toss the chicken, peppers, and onion with the olive oil and seasoning until evenly coated.
4
Roast. Carefully spread everything in a single layer on the hot pan. Roast 20–25 minutes, stirring once, until the chicken reaches 165°F and the vegetables are charred at the edges.
5
Char (optional). Broil 1–2 minutes for extra color, watching closely.
6
Warm tortillas. Wrap the tortillas in foil and warm them in the oven for the last 5 minutes.
7
Serve. Squeeze lime over the pan, sprinkle with cilantro, and serve with tortillas and toppings.
AuthorEmma food bloggerDifficultyBeginner
