Oven Baked Chicken Fajitas with Lime and Cilantro
Chicken strips, bell peppers, and onion roasted together on a sheet pan with a homemade fajita spice blend, finished with lime and cilantro.
Equipment
- Sheet pan
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken breasts sliced against the grain into 1/2 inch strips
- 3 bell peppers red, yellow, and green, sliced
- 1 yellow onion thinly sliced
- 2 garlic cloves minced
- 3 tbsp oil
- 1 tbsp chili powder
- 1.5 tsp paprika
- 1.5 tsp ground cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp cayenne pepper optional
- ¼ tsp salt and black pepper to taste
- 1 lime juiced
- ¼ cup fresh cilantro chopped
- 8 small flour tortillas warmed
Instructions
Cooking
- Heat the oven to 425 degrees F (220 degrees C) and line a large rimmed baking sheet with parchment. Mix the spices.
- Toss the chicken, peppers, onion, and garlic with the oil and spices until coated. Spread in a single layer on the pan (use two pans if needed).
- Roast 20 to 25 minutes, stirring halfway, until the chicken reaches 165 degrees F (74 degrees C) and the vegetables are tender and browned at the edges.
- Squeeze the lime over the pan and sprinkle with cilantro. Serve with warm tortillas and toppings.
Notes
Nutrition values are an estimate per serving with 2 tortillas, based on 4 servings. Do not crowd the pan. Store the filling up to 4 days.