Ingredients
Dry Spice Mix
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
Protein and Vegetables
- 2 pounds boneless skinless chicken breast, thinly sliced
- 3 large multi-color bell peppers, cored and sliced
- 1 medium red onion, sliced
- 2 teaspoons minced garlic (about 2 cloves)
Other Ingredients
- 2 tablespoons olive oil
- 1/4 cup lime juice (about 2 limes)
- 12 (6-inch) flour tortillas (for serving)
Instructions
- Preheat and prepare pan: Preheat your oven to 400°F (200°C). Line a 13x18-inch baking sheet with foil or parchment paper and lightly grease it with nonstick cooking spray to prevent sticking and ensure easy clean-up.
- Make the fajita seasoning: In a small bowl, combine 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon crushed red pepper flakes. Stir well to evenly blend the spices.
- Slice the chicken: Thinly slice the 2 pounds of boneless skinless chicken breast into pieces approximately 2 inches long and no thicker than 1/4 inch. Place them into a large mixing bowl for seasoning.
- Prepare the vegetables: Core and thinly slice the 3 large multi-color bell peppers and slice the medium red onion. Add these to the bowl with the chicken along with 2 teaspoons of minced garlic for flavor.
- Season and toss: Drizzle 2 tablespoons olive oil over the chicken and vegetables. Sprinkle the prepared fajita seasoning evenly on top. Toss everything briskly until all pieces are well coated in the seasoning and oil.
- Arrange on sheet pan: Spread the seasoned chicken and vegetables evenly in a single layer on the prepared baking sheet. Drizzle any remaining oil from the bowl over the top to ensure even cooking.
- Bake and stir: Bake in the preheated oven for 15 minutes, then carefully stir the mixture to promote even cooking. Continue baking for an additional 5 to 10 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are softened and lightly browned.
- Finish with lime juice: Remove the pan from the oven. Drizzle 1/4 cup fresh lime juice over the chicken and vegetables, then toss everything gently to combine and brighten the flavors.
- Serve: Warm the 12 (6-inch) flour tortillas. Spoon the chicken and vegetable mixture into each tortilla. Optionally, top with sour cream, fresh cilantro, guacamole, or salsa for added taste and texture.
Notes
- For a gluten-free option, substitute flour tortillas with corn tortillas.
- You can adjust the crushed red pepper flakes based on your preferred spice level.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- To keep the chicken juicy, avoid over-baking; use a meat thermometer for accuracy.
- Feel free to add sliced jalapeños or other peppers for more heat and flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
