Easy Chicken Fajitas (Print-Friendly Version)
Tender chicken slices and crunchy veggies with a zesty Mexican flavor, baked in one pan for a hassle-free meal.
# Ingredients:
→ Spice Mix
01 -
1 teaspoon smoked paprika
02 -
2 teaspoons ground cumin
03 -
2 teaspoons dried oregano
04 -
2 teaspoons chili powder
05 -
Salt and pepper, to your taste
→ Main Ingredients
06 -
1 orange bell pepper, sliced into thin strips
07 -
1 yellow bell pepper, sliced into thin strips
08 -
1 red onion, cut into chunky pieces
09 -
1½ pounds chicken breasts, cut into thin strips
10 -
1 red bell pepper, sliced into thin strips
11 -
3 tablespoons of olive oil
12 -
3 cloves of garlic, finely chopped
→ For Serving
13 -
Chopped fresh cilantro, about ¼ cup
14 -
Warm 6 tortillas (your choice of flour or corn, 8 inches)
15 -
2 tablespoons freshly squeezed lime juice
# Steps:
01 -
Preheat the oven to 425°F (220°C). Lightly grease a big baking pan or use a nonstick spray.
02 -
In a small bowl, stir together cumin, chili powder, paprika, oregano, and around 1¼ teaspoons of both salt and pepper.
03 -
Toss peppers, onion, garlic, and chicken strips on the baking pan. Drizzle with olive oil and sprinkle with the mixed spices, then toss everything evenly on the pan.
04 -
Cook in the oven for 25 minutes or until the chicken is done and the vegetables still have a bit of crunch.
05 -
Pull the pan from the oven, stir in lime juice and cilantro while it's still warm. Serve with warmed tortillas right away.
# Notes:
01 -
Make things easier by prepping vegetables and chicken the day before.
02 -
Leftovers can stay good in the fridge for up to three days.