1 ½ pounds boneless, skinless chicken breasts, cut into thin strips (used 2 chicken breasts)
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 orange bell pepper, cut into strips
2 red onions, cut into wedges (yellow would be fine)
4 cloves garlic, minced
3 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons smoked paprika
1 ¼ t Kosher salt and 1 ¼ t freshly ground black pepper
For serving:
¼ cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
6 8-inch flour or corn tortillas, warmed
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place chicken, bell peppers, onion and garlic in a bowl. Stir in olive oil and chili powder mixture; gently toss to combine. Put on one or two sheet pans.
Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
Serve immediately with tortillas.
Adapted from: https://damndelicious.net/2019/07/24/sheet-pan-chicken-fajitas/
Recent Comments