Ingredients
Scale
- 1 1/2 pounds of chicken breast tenders
- 1 yellow bell pepper, sliced into 1/4 inch slices
- 1 red bell pepper, sliced into 1/4 inch slices
- 1 orange bell pepper, sliced into 1/4 inch slices
- 1 small red onion, sliced into 1/4 inch slices
- 1 1/2 tablespoons of extra virgin olive oil
- 1 teaspoon of kosher salt
- Several turns of freshly ground pepper
- 2 teaspoons of chili powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- Juice of 1 lime
- Fresh cilantro for garnish
- Tortillas, warmed
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix chicken, bell peppers, onion, olive oil, salt, pepper, and spices until well coated.
- Spread the mixture on a sprayed baking sheet.
- Bake for about 20 minutes until chicken reaches 165°F (74°C), broil for 1-2 minutes for caramelization.
- Warm tortillas in foil in the last five minutes of cooking.
- Squeeze lime juice over the fajitas and garnish with cilantro before serving.
Notes
Using a variety of colored bell peppers enhances flavor and appearance.
Ensure chicken pieces are even in size for uniform cooking.
Do not overcrowd the baking sheet to achieve proper roasting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 70