Servings: 6-8 1x
Scale
Ingredients
For the Fajita Seasoning:
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons garlic powder
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon fine salt
- ½ teaspoon black pepper or lemon pepper
For the Fajitas:
- 1 to 1 ½ lbs boneless skinless chicken breast, cut into thin strips
- 3 bell peppers (orange, yellow, and/or red), cut into strips
- 1 medium-large sweet yellow onion (like a Vidalia onion), sliced into strips
- 1 tablespoon avocado oil
- 12-16 small flour tortillas (5- to 6-inches) or corn tortillas
- Optional for serving: guacamole or mashed avocado, fresh cilantro, lime wedges, sour cream
Instructions
- Place an extra large sheet pan (13 x 18 sheet pan or larger, or use 2 medium sheet pans) on the middle rack in the oven without parchment paper and let it heat while the oven preheats. Preheat the oven to 425℉.
- In a small bowl, combine the chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper.
- In a large bowl, place the chicken, bell pepper, and onion strips. Drizzle the oil over the chicken and veggies, then sprinkle the spice mixture over top and toss until everything is well coated with spices.
- When the oven is preheated, carefully remove the hot sheet pan(s) with an oven mitt and mist it with nonstick spray.
- Spread the seasoned chicken and vegetables out in an even layer on the sheet pan. The ingredients will sizzle when added to the hot sheet pan. Return it to the oven and bake until the chicken is cooked through and the vegetables are softened, 14 to 16 minutes.
- Wrap the tortillas in foil and place them in the oven to warm for the last 5 minutes of cooking time.
- Serve the chicken and vegetables inside the tortillas and top with desired toppings, such as guacamole, fresh cilantro, lime wedges, and/or sour cream.
- Store leftover chicken and vegetables in an airtight container in the fridge for up to 4 days.
Notes
For gluten free, use corn tortillas instead of flour tortillas. May also serve the cooked chicken and vegetables over top of cooked rice or a baked sweet potato for a gluten-free option.
This recipe makes 8 cups of the cooked chicken and vegetables, which is typically enough to serve 6 to 8 people, or fewer people with leftovers.
Nutrition Information
- Serving Size: 1 cup of the chicken-veggie mixture and 2 small flour tortillas
- Calories: 395
- Fat: 9 g
- (Sat Fat: 5 g)
- Sodium: 840 mg
- Carbohydrate: 35 g
- (Fiber: 4 g
- Sugar: 5 g)
- Protein: 26 g
- Cholesterol: 49 mg