Ingredients
Vegetables
- 4 large bell peppers, thinly sliced
- 1 large yellow onion, thinly sliced
Spices & Seasonings
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Paprika, to taste + 1 tsp paprika for chicken
- 2 tbsp chili powder
- 2 tsp cumin
- 1/2 tsp oregano
- 1 tsp salt
- 1/4 tsp pepper
Protein
- 2 lbs chicken breast
Oils & Fats
- 1-2 tbsp olive oil (for veggies)
- 1 tbsp olive oil (for chicken)
Toppings & Extras
- Cheese (optional)
- Sour cream (optional)
- Lime juice (optional)
- Cilantro or lettuce (optional)
- Tortillas
- Avocado or guacamole (optional)
Instructions
- Prep: Preheat your oven to 375℉. Combine all the chicken spices—chili powder, cumin, paprika, oregano, salt, and pepper—in a small bowl. Prepare two large baking sheets, lining with parchment paper for easy cleanup if desired.
- Prep the Veggies: Toss the thinly sliced bell peppers and onion with 1-2 tablespoons olive oil, salt, pepper, garlic powder, and paprika on one sheet pan. Place in the oven to roast for 12 minutes while you prepare the chicken.
- Prep the Chicken: Slice chicken breasts widthwise to create thinner pieces for even cooking. Optionally cut thick pieces in half lengthwise. Drizzle 1 tablespoon olive oil over chicken and rub evenly with the mixed spices.
- Cook the Chicken: Place the seasoned chicken on the second sheet pan and put it in the oven once the veggies have roasted for 12 minutes. Continue cooking both chicken and veggies together for an additional 8-15 minutes. Veggies should be fork-tender and browned; chicken should reach an internal temperature of 165℉. Allow chicken to rest for 10 minutes before slicing into thin strips.
- Serve + Store: Serve chicken and veggies with tortillas and your choice of toppings such as cheese, sour cream, lime juice, cilantro, and avocado or guacamole. Store any leftovers in an airtight container in the refrigerator for 2-4 days.
Notes
- Use an instant-read thermometer to ensure chicken is fully cooked for safety and juiciness.
- Thinly slicing chicken ensures faster, more even cooking and tender meat.
- Parchment paper on baking sheets helps with easy cleanup but is optional.
- Customize toppings to your preference for a personalized fajita experience.
- Leftovers can be refrigerated for up to 4 days and reheated gently to preserve moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
