Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, green, yellow), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped
- Lime wedges for serving
- Tortillas for serving
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss chicken strips with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper.
- Spread chicken, peppers, and onions evenly on a sheet pan.
- Bake for 20-25 minutes until chicken is cooked through and vegetables are tender.
- Sprinkle shredded cheese over the cooked fajitas and return to oven for 2-3 minutes until cheese melts.
- Garnish with chopped cilantro and serve with lime wedges and warm tortillas.
Notes
- For extra flavor, marinate the chicken with lime juice and spices for 30 minutes beforehand.
- Use a mix of your favorite peppers for color and flavor.
- Serve with avocado slices or sour cream for additional richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Bake
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fajita plate
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg