How to Make Chicken Fajitas

Ingredients

• 2 large Large Onion (sliced into medium pieces, not thin)
• 3 pieces Bell Pepper (one yellow, one green, one red; seeded and cut into medium strips)
• 5 cloves Garlic Clove (finely chopped)
• 0.25 bunch Fresh Cilantro (finely chopped)
• 2 lb Chicken Breast (trimmed of excess fat, cut into 1/4‑inch strips)
• 3 tsp Chili Powder
• 1.5 tsp Paprika
• 3 tsp Ground Cumin
• 3 tsp Dried Oregano
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground if possible)
• 1 whole Lime (juice only)
• 0.25 cup Olive Oil (extra‑virgin preferred)
• 8 pieces Flour Tortilla (optional, for serving)
• 8 pieces Corn Tortilla (optional, for serving)

Instructions

1. Preheat Oven

   Set the oven to 420°F (215°C) and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 420°F

2. Prepare Vegetables

   Slice the two large onions into medium pieces (not thin). Remove seeds from the yellow, green, and red bell peppers, cut off the ribs, and slice each pepper into medium strips.

   Time: PT7M

3. Chop Aromatics

   Finely chop five garlic cloves and one‑quarter bunch of cilantro.

   Time: PT3M

4. Trim and Slice Chicken

   Remove any excess fat from the 2 lb of chicken breast, cut each breast in half lengthwise, then slice into 1/4‑inch strips.

   Time: PT5M

5. Season Everything

   In a large mixing bowl combine the onions, bell peppers, garlic, cilantro, and chicken strips. Add 3 tsp chili powder, 1.5 tsp paprika, 3 tsp cumin, 3 tsp dried oregano, 1 tsp salt, 0.5 tsp black pepper, the juice of one lime, and 1/4 cup olive oil. Toss until everything is evenly coated.

   Time: PT5M

6. Arrange on Sheet Pan

   Spread the seasoned mixture in a single layer on the sheet pan, making sure the chicken pieces are not stacked.

   Time: PT2M

7. Bake

   Place the pan in the preheated oven and bake for 25 minutes, checking at the 20‑minute mark for doneness. The chicken should be opaque and the vegetables tender but still slightly crisp.

   Time: PT25M

   Temperature: 420°F

8. Rest

   Remove the pan from the oven and let the fajita mixture rest for 5 minutes before serving.

   Time: PT5M

9. Serve

   Warm flour or corn tortillas, then fill them with the chicken‑pepper mixture. Top with salsa roja, guacamole, sour cream, or any toppings you like.

   Time: PT2M

Nutrition Facts

Calories

375

Protein

30 g

Carbohydrates

15 g

Fat

12 g

Fiber

3 g