Ingredients:

  • 3 Tbsp (45 ml) Olive Oil (or neutral cooking oil)
  • 2 Tbsp (30 ml) Fresh Lime Juice
  • 1 Tbsp (15 ml) Chili Powder (standard American blend)
  • 1 Tbsp (15 ml) Smoked Paprika (Pimentón Ahumado)
  • 1 tsp (5 g) Ground Cumin
  • 1 tsp (5 g) Dried Oregano (Mexican oregano preferred)
  • 1 tsp (5 g) Garlic Powder
  • 1/2 tsp (2.5 g) Cayenne Pepper (Optional)
  • 1 tsp (5 g) Kosher Salt
  • 1/2 tsp (2.5 g) Freshly Ground Black Pepper
  • 5 lbs (680 g) Boneless, Skinless Chicken Breast (cut into thin strips)
  • 1 large Yellow Onion (halved and sliced thinly)
  • 1 large Red Bell Pepper (cored and sliced thinly)
  • 1 large Green Bell Pepper (cored and sliced thinly)
  • 8–10 Flour or Corn Tortillas (warmed)
  • 1 Extra Lime (cut into wedges, for finishing)

Instructions:

  1. Combine: In a large mixing bowl, whisk together the olive oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic powder, salt, and pepper to create the marinade.
  2. Prep and Marinate: Slice the chicken breasts, onion, and bell peppers into uniform, thin strips (about ¼ inch thick). Add the chicken, onions, and peppers to the marinade bowl and toss until evenly coated. Cover and let the mixture marinate at room temperature for a minimum of 15 minutes, or up to 30 minutes.
  3. Preheat and Arrange: Position a rack in the upper third of the oven and preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or foil. Transfer the entire chicken and vegetable mixture onto the prepared sheet pan and spread it into a single, even layer to ensure roasting and caramelisation.
  4. Roast and Finish: Bake for 10 minutes. Remove the pan, toss the contents, and return to the oven for another 8–10 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are charred. Remove from the oven, let rest for 5 minutes, and squeeze the juice from half of the extra lime directly over the mixture.
  5. Serve: Warm the tortillas using your preferred method (microwave, skillet, or oven). Serve the hot fajita filling immediately with warm tortillas and your favourite toppings.