Ingredients
For the fajita seasoning:
- 1 tablespoon chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
For the fajitas:
- 2,5 tablespoon olive oil
- 4 boneless skinless chicken breast halves (ca. 800 g), cut against the grain into thin strips (1,5-2cm)
- 3 bell peppers (any colour), thinly sliced
- 1 large onion, halved and thinly sliced
- 1/2 lime, freshly squeezed, plus more to taste
To serve (optional)
- Corn or flour tortillas, warmed
- Salsa or pico de gallo, pickled jalapeños, grated cheddar cheese, guacamole, sour cream, fresh cilantro leaves
Instructions
- Preheat the oven to 425°F / 220°C (200°C fan-assisted).
- Prepare the fajita seasoning: In a large bowl, combine the chilli powder, paprika, cumin, garlic powder, oregano, cayenne pepper, salt and pepper. Stir in the olive oil to form a loose paste.
- Add the chicken and vegetables: Add the sliced chicken, bell peppers and onion to the bowl. Toss well until everything is evenly coated with the seasoning mixture.
- Arrange on the sheet pan: Spread the mixture evenly onto a large rimmed baking sheet in a single layer.
- Bake: Roast for 18–20 minutes, then switch the oven to broil/grill for 2–3 minutes, until the edges of the chicken and vegetables are lightly charred.
- Finish and serve: Remove from the oven, squeeze fresh lime juice over the chicken and vegetables, and toss lightly. Transfer to a serving platter and sprinkle with fresh coriander if desired.
- Serve with warm tortillas, salsa, avocado, sour cream, lime wedges and any additional toppings. Enjoy!
Nutrition
Notes
- To warm the tortillas, wrap them in foil and place them in the oven during the last 3–5 minutes of cooking.
- If you prefer, you can replace the homemade fajita seasoning with 2,5-3 tablespoons store-bought fajita or taco seasoning. Simply mix the seasoning with the olive oil, then toss with the chicken and vegetables as directed.
- There’s no need to line the baking sheet with parchment paper. The chicken and vegetables release plenty of juices as they cook, which helps prevent sticking and allows the edges to caramelise nicely.