Ingredients
Scale
- For the Fajitas:
- 2 lbs chicken breasts, sliced into 1/4-inch strips
- 3 bell peppers (red, yellow, green), sliced
- 2 large onions, sliced
- 3 tbsp olive oil
- 2 limes, juiced
- 16–18 small tortillas (flour or corn)
- For the Fajita Seasoning:
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Optional Toppings:
- Fresh cilantro
- Sour cream
- Guacamole
- Pico de gallo
- Shredded cheese
- Lime wedges
Instructions
- Prep: Preheat oven to 425°F (218°C) and line a large sheet pan with parchment paper or foil. Slice chicken, peppers, and onions. Mix seasoning in a small bowl.
- Season: Place chicken and vegetables on the sheet pan. Drizzle with olive oil and lime juice, then sprinkle seasoning over everything. Toss well to coat and spread into a single layer.
- Cook: Bake for 20–25 minutes, stirring halfway through, until chicken reaches 165°F internal temperature.
- Optional: Broil for 2–3 minutes at the end for extra char.
- Serve: Warm tortillas, fill with chicken and veggies, add toppings, squeeze lime juice, and serve immediately.
Notes
- Make sure ingredients are spread evenly for proper roasting.
- Great for meal prep and reheats well.
- Adjust spice level by modifying chili powder.
- Use foil for easier cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg