Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 3 tbsp olive oil
- 2 tbsp fajita seasoning (or homemade blend)
- 1 lime, juiced
- Salt and pepper to taste
- Tortillas for serving
- Optional toppings: sour cream, shredded cheese, cilantro, salsa
Instructions
- Start by slicing the chicken, peppers, and onion into thin strips. Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together 2 tablespoons of olive oil, fajita seasoning, lime juice, salt, and pepper. Toss the chicken strips in this mixture and let it marinate for at least 10 minutes.
- Spread the marinated chicken, sliced peppers, and onions evenly on a large baking sheet. Drizzle with remaining olive oil and toss gently to coat everything evenly.
- Place the sheet pan in the oven and bake for about 20-25 minutes, tossing halfway through, until the chicken is cooked through and vegetables are tender.
- Warm the tortillas. Fill them with the cooked chicken and vegetables, then top with your favorite toppings like sour cream, shredded cheese, cilantro, and salsa. Serve immediately.
Notes
- Use chicken thighs for more flavor and moisture, adjusting cooking time slightly.
- If you prefer a milder spice, reduce or omit chili powder or cayenne pepper.
- For best results, marinate the chicken for at least 10 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fajita wrap
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg