Ingredients:

  • 1 ½ pounds (680g) boneless, skinless chicken breasts, cut into ½-inch strips
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 large yellow onion, sliced
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) fajita seasoning (store-bought or homemade)
  • 1 teaspoon (5ml) smoked paprika
  • ½ teaspoon (2.5ml) garlic powder
  • ½ teaspoon (2.5ml) onion powder
  • ½ teaspoon (2.5ml) cumin
  • Salt and freshly ground black pepper to taste
  • 12-18 small flour tortillas (or corn tortillas for gluten-free)
  • Your favorite fajita toppings (e.g., sour cream, guacamole, salsa, shredded cheese, lime wedges, cilantro)

Instructions:

  1. Cut chicken breasts into strips and slice bell peppers and onions.
  2. In a large bowl, whisk together olive oil, fajita seasoning, paprika, garlic powder, onion powder, cumin, salt, and pepper.
  3. Add chicken, bell peppers, and onions to the marinade. Toss to coat evenly.
  4. Spread the marinated chicken and veggies in a single layer on the prepared baking sheet.
  5. Bake in a preheated oven at 400°F (200°C) for 18-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp. Stir halfway through to ensure even cooking.
  6. While the fajitas are baking, warm the tortillas according to package directions (or in a dry skillet).
  7. Serve the chicken and veggie mixture immediately with warm tortillas and your favorite toppings.