Description
A vibrant, oven-roasted take on classic chicken fajitas that delivers bold flavor with minimal effort and cleanup.
Ingredients
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1 ½ pounds (680 g) boneless, skinless chicken breasts, sliced into thin strips
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3 tablespoons olive oil
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2 teaspoons chili powder
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon dried oregano
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¾ teaspoon salt
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½ teaspoon ground black pepper
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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1 large red onion, thinly sliced
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Juice of 1 lime (about 2 tablespoons)
Instructions
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Preheat oven to 425°F (220°C) and prepare a large sheet pan.
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Mix all spices together in a small bowl.
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Toss chicken with 2 tablespoons olive oil and half of the spice mix.
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Toss vegetables with remaining olive oil and spice mix.
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Spread chicken and vegetables evenly on the sheet pan.
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Roast for 18–22 minutes, stirring halfway through.
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Finish with fresh lime juice and serve warm.
Notes
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Avoid overcrowding the pan to achieve proper roasting.
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Add fresh toppings like cilantro or avocado just before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes