Ingredients

1½ lb boneless, skinless chicken breasts, cut into ½″-thick strips (or use chicken tenders)

3 bell peppers (red, yellow, orange, or green), cored and cut into ½″-wide strips

1 medium onion, peeled and cut into ½″-thick slices

2 Tbsp olive oil

2 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp fine sea salt (plus extra to taste)

½ tsp freshly ground black pepper

8 small flour or corn tortillas, warmed

Lime wedges, for squeezing over finished fajitas and serving

Fresh cilantro leaves

Optional: sour cream, pico de gallo, guacamole, shredded cheese for topping

Instructions

Step 1: Position a rack in the top third of the oven and preheat to 425°F. In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper to make the seasoning mix.

Step 2: Spread chicken strips, bell pepper strips, and onion slices evenly over a rimmed sheet pan. Drizzle with olive oil, then sprinkle the seasoning mix over everything. Toss to coat evenly, then spread out flat on the pan. Let rest at room temperature for 10 minutes or refrigerate for up to 2 hours to deepen the flavors.

Step 3: Bake in the preheated oven for 18-20 minutes. Then switch to broil for 2-3 minutes, until edges are browned and lightly charred, and the chicken reaches an internal temperature of 165°F.

Step 4: Wrap tortillas in foil and place in the oven during the last 5 minutes of baking to warm them through.

Step 5: Remove the sheet pan from the oven and squeeze fresh lime juice over the fajitas. Sprinkle with fresh cilantro leaves if desired. Serve by building fajitas with warm tortillas and your favorite toppings like sour cream, guacamole, or shredded cheese.

Tips & Variations

Use chicken tenders for faster cooking and even tenderness.

Try adding sliced jalapeños or a pinch of cayenne pepper for extra heat.

For a vegetarian version, substitute chicken with firm tofu or portobello mushrooms.

Marinate the chicken and vegetables overnight for even deeper flavor.

Serve with rice and beans for a complete meal.

Storage

Store any leftover fajita mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Keep tortillas wrapped separately at room temperature or refrigerated if storing for longer. Assemble fajitas fresh when ready to serve for the best texture.

FAQs

Can I use other types of meat for this recipe?

Yes, you can substitute chicken with beef strips, shrimp, or even firm tofu to suit your preference. Adjust cooking time accordingly to ensure the protein is cooked through.

How can I make this recipe gluten-free?

Simply use corn tortillas instead of flour tortillas and double-check that all seasonings and toppings are gluten-free.