Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, green), sliced into strips
- 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
- Juice of 1 lime
- Fresh cilantro for garnish
- Cheddar cheese, shredded (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a small bowl, mix chili powder, paprika, cumin, garlic powder, salt, and pepper.
- In a large bowl, toss chicken strips and sliced vegetables with olive oil and spice mixture.
- Spread the mixture evenly on the prepared sheet pan.
- Bake for 20-25 minutes, until chicken is cooked through and peppers are tender.
- Remove from oven, squeeze lime juice over the fajitas, and garnish with fresh cilantro and shredded cheese if desired.
Notes
- Adjust spice level with more chili powder for extra heat.
- Serve with warm tortillas for delicious fajita wraps.
- Can be prepared in advance and baked later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg