Ingredients

The following ingredients have 6 Servings
  • Nonstick cooking spray
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless (skinless chicken breasts)
  • 1 large onion (halved)
  • 3 medium bell peppers (red, yellow, or green)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 6 8-inch pita pocket rounds, split

Instruction

  • Preheat the oven to 425°F. Lightly coat a rimmed baking sheet with nonstick cooking spray.
  • In a small bowl, combine the chili powder, paprika, garlic powder, cumin, oregano, salt, and pepper.
  • Cut the chicken, crosswise into 3/4-inch strips. Cut the onion, and bell peppers into 3/4-inch strips, and place on the baking sheet.
  • Drizzle the oil over the chicken and vegetables, tossing gently to coat. Evenly sprinkle the fajita spice blend on top of the mixture and give it another quick stir.
  • Bake until the chicken is cooked through and the vegetables are tender, 25 to 30 minutes. Remove from the oven and squeeze lime juice on top.
  • Use tongs to fill the pita pockets and serve.