Ingredients
Protein and Vegetables
- 3 chicken breasts (boneless, skinless, cut into thin strips)
- 3 bell peppers (mixed colors, cored and sliced)
- 1 large yellow onion (thinly sliced)
Seasoning and Oil
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning (homemade blend below or store-bought)
Homemade Fajita Seasoning (optional)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano (optional)
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon sugar (optional)
For Serving
- 6-8 small flour tortillas (warmed)
- 1 lime (cut into wedges, plus more for serving)
- ¼ cup chopped cilantro (plus more for serving)
- 1 cup guacamole
- 1 cup pico de gallo
Instructions
- Prepare the Oven and Ingredients: Preheat your oven to 425°F (220°C) and lightly oil a large rimmed sheet pan to prevent sticking. Pat the chicken breasts dry and slice them thinly against the grain to ensure tenderness. Slice the bell peppers and onion into strips of similar thickness to promote even cooking.
- Combine Ingredients on Sheet Pan: Place the sliced chicken, bell peppers, and onions onto the prepared sheet pan. Drizzle everything with olive oil, then sprinkle the fajita seasoning evenly over the mixture. Toss the ingredients together on the pan so that the chicken and vegetables are fully coated with the seasoning and oil. Spread them out in a roomy single layer to allow for even roasting.
- Bake the Fajitas: Slide the sheet pan onto the top rack of the oven and bake for 20 to 25 minutes. Cook until the chicken is opaque and cooked through, and the vegetables are tender with caramelized edges. For additional char and flavor, broil the fajitas for 1 to 2 minutes at the end, watching carefully to avoid burning.
- Warm Tortillas and Serve: During the last few minutes of baking, wrap the tortillas in foil and place them in the oven to warm. Once finished, squeeze fresh lime juice over the cooked fajita mixture and sprinkle with chopped cilantro. Serve the sizzling fajitas hot, accompanied by the warmed tortillas, guacamole, pico de gallo, and extra lime wedges for a fresh, vibrant meal.
Notes
- For a gluten-free option, substitute flour tortillas with corn tortillas or lettuce wraps.
- The homemade fajita seasoning can be adjusted in spiciness by varying the amount of cayenne pepper.
- Broiling at the end adds a nice char but watch carefully to prevent burning.
- If you prefer a smokier flavor, consider using smoked paprika in the seasoning blend.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
