Ingredients
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1½ lbs boneless, skinless chicken breasts, sliced into ½-inch strips
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3 bell peppers (green, yellow, red), cored and sliced into strips
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1 yellow onion, thinly sliced
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2 cloves garlic, minced
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3 tablespoons vegetable or canola oil
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1 lime
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¼ cup fresh cilantro, chopped
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8–10 small flour tortillas
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Optional toppings: sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese
Fajita Seasoning:
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1 tablespoon chili powder
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1½ teaspoons paprika
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1½ teaspoons cumin
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½ teaspoon onion powder
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½ teaspoon garlic powder
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¼ teaspoon dried oregano
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¼ teaspoon cayenne pepper (optional)
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Salt and freshly ground black pepper, to taste
Instructions
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Preheat oven to 425°F. Lightly grease a large sheet pan with non-stick cooking spray.
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Prepare ingredients: Slice chicken and vegetables into strips.
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Assemble on sheet pan: Lay the sliced vegetables evenly on the prepared pan. Place the chicken strips on top of the vegetables.
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Season: In a small bowl, combine all fajita seasoning ingredients. Sprinkle most of the seasoning over the chicken and some over the vegetables.
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Add garlic and oil: Spoon minced garlic over the chicken. Drizzle the entire pan with oil. Toss everything well to coat evenly, then spread into a single layer.
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Bake: Place the sheet pan in the preheated oven and bake for 15–20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
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Warm tortillas: During the last 5 minutes of baking, wrap the flour tortillas in foil and place them in the oven to warm.
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Finish and serve: Remove the sheet pan from the oven. Squeeze fresh lime juice over the cooked chicken and vegetables. Sprinkle with chopped cilantro. Serve the fajita mixture in warm tortillas with your choice of toppings.