Ingredients
Scale
- 4 chicken breasts, sliced into strips
- 3 bell peppers, sliced (red, yellow, green)
- 1 large onion, sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Flour tortillas for serving
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a small bowl, mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
- In a large bowl, toss chicken strips and sliced vegetables with olive oil and spice mixture until evenly coated.
- Spread the mixture evenly on the prepared baking sheet.
- Bake for 20-25 minutes, until chicken is cooked through and vegetables are tender.
- Serve hot with warm tortillas, garnished with fresh cilantro and lime wedges.
Notes
- Adjust spice levels according to taste.
- You can add sliced jalapenos for extra heat.
- Best served immediately, but leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: Mexican
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 fajita (with tortilla)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg