One-Pan Chicken Fajitas (Print Version)
# Ingredients:
→ Spice Mix
01 -
2 teaspoons ground cumin
02 -
2 teaspoons dried oregano
03 -
2 teaspoons chili powder
04 -
1 teaspoon smoked paprika
05 -
A pinch of salt and some black pepper
→ Main Ingredients
06 -
3 tablespoons olive oil
07 -
1 red bell pepper, sliced into strips
08 -
1 orange bell pepper, sliced into strips
09 -
1 yellow bell pepper, sliced into strips
10 -
1½ pounds chicken breasts, cut into strips
11 -
1 red onion, cut into chunks
12 -
3 minced garlic cloves
→ For Serving
13 -
6 small warmed tortillas (8-inch), corn or flour
14 -
Chopped fresh cilantro, about ¼ cup
15 -
2 tablespoons of freshly squeezed lime juice
# Instructions:
01 -
Set your oven to 425°F (220°C). Lightly grease a baking tray or use nonstick spray.
02 -
In a little bowl, mix together chili powder, cumin, oregano, paprika, and about 1¼ teaspoons of salt and pepper.
03 -
On the tray, scatter the chicken strips, bell peppers, onion chunks, and garlic. Drizzle with olive oil and sprinkle with the mixed spices. Toss it all right on the tray so it’s well coated.
04 -
Place in the oven and bake for 25 minutes, or until the chicken is fully cooked and veggies are just tender.
05 -
Once it’s out of the oven, stir in the chopped cilantro and lime juice. Serve it up hot with the warmed tortillas.
# Notes:
01 -
You can prep ahead by slicing chicken and veggies a day in advance.
02 -
Store leftovers in a sealed container in the fridge for up to 3 days.