Chicken Fajitas with Onions (Print Version)

Tender chicken breast, bell peppers, and onions roasted together for a vibrant, flavorful meal.

# What You'll Need:

→ Proteins

01 - 1 1/2 lbs boneless skinless chicken breasts, cut into thin strips

→ Vegetables

02 - 2 large bell peppers, sliced into strips
03 - 1 large red onion, sliced into thin wedges
04 - 2 tbsp fresh cilantro, chopped
05 - 1 lime, cut into wedges

→ Marinade & Seasonings

06 - 2 tbsp olive oil
07 - 1 1/2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

→ To Serve

15 - 8 small corn or flour tortillas, warmed
16 - Optional toppings: sour cream, guacamole, salsa, shredded cheese

# How to Make It:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper.
03 - Add the chicken strips, bell peppers, and onion to the bowl. Toss well until everything is evenly coated with the marinade.
04 - Spread the chicken and vegetables in a single layer on the prepared sheet pan.
05 - Roast for 18–20 minutes, stirring halfway, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
06 - Remove from the oven. Squeeze fresh lime juice over the fajitas and sprinkle with chopped cilantro if desired.
07 - Serve immediately with warm tortillas and your choice of toppings.

# Expert Advice:

01 -
  • Everything cooks on one pan so you spend more time eating and less time scrubbing dishes
  • The high roasting temperature creates those restaurant style charred edges without a grill
  • The marinade doubles as a seasoning so you are not dirtying extra bowls or measuring spoons twice
02 -
  • Crowding the pan will steam your vegetables instead of roasting them, so use two pans if yours looks too crowded
  • Let the chicken rest for just a couple of minutes after cooking so the juices redistribute instead of running out onto your cutting board
  • Warming your tortillas in a dry pan for thirty seconds each makes them more pliable and prevents that sad breaking situation when you try to fold your fajita
03 -
  • Slice your vegetables and chicken to roughly the same thickness so everything finishes cooking at the same time
  • Preheat your sheet pan in the oven for five minutes before adding the ingredients for even better caramelization

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