Ingredients
Scale
- 2 large chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Flour tortillas (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a small bowl, mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
- In a large bowl, toss chicken strips with 1 tablespoon olive oil and half of the spice mix. Spread chicken on the prepared sheet pan.
- Add sliced peppers and onions to the bowl with remaining olive oil and spice mix; toss to coat. Spread vegetables around the chicken on the sheet pan.
- Bake in the preheated oven for 15-20 minutes, until chicken is cooked through and vegetables are tender.
- Remove from oven, squeeze lime juice over the mixture, and garnish with fresh cilantro.
- Serve hot with warm flour tortillas and your favorite toppings.
Notes
- You can substitute chicken with shrimp or tofu for different variations.
- Adjust spice levels to taste for a milder or spicier dish.
- For extra flavor, marinate the chicken in spices and lime juice for 30 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Bake
- Cuisine: Mexican-inspired
- Diet: Healthy, High-protein
Nutrition
- Serving Size: 1 fajita
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg