Easy Chicken Fajitas Pan (Print Version)
Tender chicken strips and fresh veggies spiced with Mexican flavors, all baked together for a quick, no-fuss dinner option.
# Ingredients:
→ Spice Blend
01 -
A couple of teaspoons of ground cumin
02 -
A pinch of black pepper and salt for flavor
03 -
Two teaspoons of dried oregano
04 -
Smoked paprika, 1 teaspoon
05 -
Chili powder, 2 teaspoons
→ Core Ingredients
06 -
Three tablespoons olive oil
07 -
A red onion, cut into chunks
08 -
A pound and a half of chicken breast, cut into strips
09 -
Three cloves of garlic, finely chopped
10 -
A yellow bell pepper, sliced into strips
11 -
A red bell pepper, cut into strips
12 -
A bright orange bell pepper, sliced
→ Toppings and Extras
13 -
Lime juice from two tablespoons
14 -
Six 8-inch tortillas, either flour or corn, warmed
15 -
Fresh cilantro leaves, chopped (1/4 cup)
# Directions:
01 -
Warm your oven to 425°F (220°C). Lightly grease a baking tray or use a nonstick spray to coat it.
02 -
Measure the seasonings—paprika, oregano, cumin, chili powder, and roughly 1¼ teaspoons each of salt and black pepper—and mix them together in a little bowl.
03 -
On the baking tray, arrange the chicken pieces along with sliced peppers, garlic, and onion. Sprinkle the spice mix over everything, drizzle with olive oil, and toss ingredients slightly to spread the seasoning.
04 -
Place the tray in the oven and bake for about 25 minutes, or until the chicken is fully cooked and the vegetables are still a bit crunchy but soft.
05 -
Take it out of the oven, fold in fresh lime juice and cilantro, and serve right away with warmed tortillas on the side.
# Notes:
01 -
You can prep everything a day in advance—just chop the veggies and chicken.
02 -
Keep leftovers in the fridge for up to 3 days.