Description
A simple and stress-free recipe for vibrant and zesty chicken fajitas, perfect for beginners.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breast
- 3 bell peppers (any color)
- 1 red onion, sliced thin
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Flour tortillas (for serving)
- Lime wedges (for serving)
- Fresh cilantro (for garnishing)
- Avocado (for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- Place the sliced chicken, bell peppers, red onion, minced garlic, and olive oil onto the prepared baking sheet.
- In a small bowl, combine the chili powder, cumin, paprika, coriander, onion powder, salt, and black pepper.
- Sprinkle the seasoning blend evenly over the chicken and vegetable mixture on the baking sheet.
- Gently toss the ingredients together until evenly coated with olive oil and spices, spreading them out into a single layer.
- Bake the fajitas for about 15-20 minutes, tossing halfway through until the chicken is fully cooked and the vegetables are tender.
- In the last five minutes of cooking, wrap a stack of flour tortillas in aluminum foil and place them on the baking sheet.
- Once done, serve the fajitas with warm tortillas, garnishing with lime juice, cilantro, and avocado.
Notes
Avoid overcrowding the pan for best results. Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken fajitas, sheet pan dinner, easy recipe, Mexican cuisine