Quick Chicken Fajitas (Print Version)
# Ingredients:
→ Spice Mix
01 -
2 teaspoons cumin powder
02 -
2 teaspoons chili powder
03 -
2 teaspoons oregano (dried)
04 -
A teaspoon of paprika (smoked)
05 -
Add salt and pepper to taste
→ Main Ingredients
06 -
1½ pounds of chicken breast, cut into strips
07 -
A yellow bell pepper, sliced into strips
08 -
1 orange bell pepper, sliced thin
09 -
1 red bell pepper, sliced into strips
10 -
A red onion cut into big wedges
11 -
Three garlic cloves, finely chopped
12 -
3 tablespoons of olive oil
→ For Serving
13 -
2 tablespoons of freshly squeezed lime juice
14 -
A quarter-cup of freshly chopped cilantro
15 -
6 tortillas (flour or corn, 8-inch), warmed
# Instructions:
01 -
Turn on your oven to 425°F (220°C). Lightly oil a baking tray or use nonstick spray to prepare it.
02 -
Stir together chili powder, cumin, oregano, smoked paprika, and about 1¼ teaspoons each of salt and black pepper in a small bowl.
03 -
Lay out the chicken strips, garlic, onion, and bell peppers on the baking tray. Pour olive oil on top and scatter the spice mix evenly. Toss everything right on the pan to coat everything well.
04 -
Roast in the oven for 25 minutes until the chicken is cooked through and the veggies get tender but still crisp.
05 -
Take the tray out, add fresh cilantro and lime juice, and give it a mix. Serve hot with your warmed tortillas.
# Notes:
01 -
Plan ahead - chop up your veggies and chicken a day ahead if you’d like
02 -
Store leftovers in a sealed container in the fridge for up to 3 days