Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless, skinless chicken breasts or thighs (cut against the grain into chunky strips)
  • 1 pound mini sweet peppers (halved, cored and deseeded)
  • 2 large red onions (peeled and cut into petals)
  • 12 (6 or 7-inch) flour tortillas (warmed (see notes))
  • Optional toppings: sour cream, guacamole, cheese, salsa, hot sauce, jalapeños, lime wedges, fresh cilantro, etc
  • ⅓ cup olive oil
  • Juice of one lime
  • 2 cloves garlic (minced)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper

Instruction

  • Preheat oven to 375ºF. Prepare a large baking sheet by coating with nonstick spray or oil.
  • In a large bowl, combine the chicken, halved peppers and onion petals with the marinade ingredients. Toss to combine, ensuring everything is well coated. If you have the time, let it marinate for 15 to 30 minutes on the counter, or overnight in the fridge.
  • Spread the fajitas in the prepared sheet pan.
  • Roast in the oven for 15 to 20 minutes, giving a good toss halfway through, or until the veggies are softened and the chicken is cooked through. You will know the chicken is done when a thermometer inserted in a chunky piece reads at least 165ºF.
  • If desired, you can broil the fajitas to get them charred. Just give them another toss, then pop them 3 to 4 inches under the broiler, letting them cook for an extra 3 to 5 minutes, rotating often so they can char evenly.
  • Serve immediately, with the warmed tortillas and desired toppings.