Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, green, yellow), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Lime wedges and fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a bowl, combine olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper. Toss chicken, peppers, and onions in the seasoning mixture.
- Spread everything evenly on the sheet pan.
- Roast for 20-25 minutes until chicken is cooked through and vegetables are slightly charred.
- Garnish with lime wedges and cilantro. Serve hot with tortillas or over rice.
Notes
- Feel free to add sliced jalapeños for extra heat.
- For a vegetarian version, substitute chicken with tofu.
- Chop extra cilantro and squeeze lime juice for added freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken fajita with peppers and onions
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg