Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
- Lime wedges for serving
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper.
- In a large bowl, toss chicken strips and sliced vegetables with olive oil and seasoning mixture until well coated.
- Spread the mixture evenly on a baking sheet.
- Bake for 20-25 minutes until chicken is cooked through and vegetables are tender.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
- You can substitute chicken with beef or tofu for variety.
- Add sliced jalapenos for extra spice.
- Serve with warm tortillas for fajita tacos.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg