Chicken breasts strips, bell peppers and onions are all tossed together on a baking sheet with spices and oil and baked in the oven until cooked through. It doesn't get any easier than this!
Ready in: 33minutes
2tspchili powder(preferrably 1 tsp ancho chili powder 1 tsp regular)
1 1/2tspground cumin
Salt and freshly ground black pepper
1 1/2lbsboneless skinless chicken breasts, sliced into 1/2-inch thick strips (slice extra wide strips in half)
1of each red, green and yellow bell peppers, cored and sliced into strips (3 whole total)
1medium yellow onion, halved and sliced from top to root
2Tbspfresh lime juice
8taco size flour tortillas
Sour cream, avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)
Preheat oven to 400°F (200°C). Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray.
For the seasoning: In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.
For the fajitas filling: Spread bell peppers and yellow onion onto baking sheet.
Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips.
Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping.
Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center).
Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.
Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat.
Serve filling warm in warm tortillas with desired toppings.
Recipe source: Cooking Classy, inspired by my Slow Cooker FajitasYou don't need to line your sheet pan with foil or parchment paper, non-stick spray does the job!