Strips of chicken tossed in a smoky homemade fajita seasoning and roasted with colorful bell peppers and onion on a single sheet pan. Pile it into warm tortillas with your favorite toppings for an easy, crowd-pleasing dinner.
Recommended for this recipe
Room for chicken and vegetables in one layer so they roast, not steam.
Keeps tortillas soft and warm at the table.
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Ingredients
- 1 1/2 lb (680 g) boneless chicken breasts, sliced into strips
- 3 bell peppers (red, yellow and green), sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- Juice of 1 lime
- 8 small flour tortillas, warmed
- Toppings: cilantro, sour cream, guacamole, salsa
Instructions
- Heat the oven to 425°F (220°C).
- Mix chili powder, cumin, smoked paprika, garlic powder and salt.
- Toss the chicken, peppers and onion with the olive oil and seasoning on a sheet pan.
- Spread in a single layer and roast 18 to 22 minutes, until the chicken reaches 165°F (74°C).
- Squeeze lime juice over the top and serve in warm tortillas with toppings.
Tips for the best results
Slice the chicken and peppers to a similar thickness so everything finishes at the same time. For extra char, broil for the last 2 minutes.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per serving with 2 tortillas, without toppings.
Shop this recipe
Fresh lime juice brightens the roasted fajitas right before serving.
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