These are not your typical restaurant chicken fajitas cooked with too much oil. This version is seasoned with a flavorful bend of spices and baked in the oven for a light and easy one pan meal. Serve them up with your favorite flour tortillas and salsa.
- 4 Servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 465
- 1 pound boneless, skinless chicken breast, sliced
- 3 bell peppers, seeds and membranes removed, sliced
- 1 sweet onion, skin removed, sliced into 6 wedges
- 2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 1/8 tsp salt
- 2 tbsp olive oil
- 2 tbsp fresh cilantro, chopped
- 2 limes
- 4 flour tortillas, medium size
Preheat the oven to 425 degrees F.
In a small bowl, add chili powder, paprika, smoked paprika, onion powder, garlic powder, cumin, cayenne, salt and olive oil to make spice paste. Stir to mix well.
Arrange sliced chicken, bell peppers and onion in one layer on a sheet pan. If overly crowded, use an additional sheet pan. Using a basting brush, apply the spice mixture paste to the chicken and vegetables, covering as much surface area as possible.
Place sheet pan in the oven and bake for about 25 minutes. Remove from the oven and sprinkle freshly chopped cilantro on top. Serve with fresh lime wedges, salsa and tortillas.
You may substitute about 12 to 16 mini bell peppers for the 3 regular bell peppers in the recipe. Cook mini peppers whole.