Ingredients:

  • 5 lb boneless, skinless chicken breasts or thighs, sliced into strips
  • 2 large Bell Peppers (mixed colors), sliced thinly
  • 1 large Yellow Onion, sliced thinly
  • 4 Tbsp Olive Oil
  • 2 large Limes (zest and juice)
  • 1 Tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1 tsp Salt (Kosher or Sea)
  • 1/2 tsp Freshly Ground Black Pepper
  • 8 – 10 Flour or Corn Tortillas
  • Small bunch Fresh Coriander (Cilantro), chopped
  • Toppings (e.g., sour cream, salsa, guacamole)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a standard half sheet pan (approx. 13x18 inches) with parchment paper or foil for easy cleanup.
  2. Slice the chicken, bell peppers, and onions into thin, uniform strips (about 1/2 inch thick). Uniformity ensures everything cooks simultaneously.
  3. In a large mixing bowl, combine all the dry ingredients for the Fajita Spice Blend (Chili Powder, Smoked Paprika, Cumin, Oregano, Garlic Powder, Salt, and Pepper). Add the olive oil, and the zest and juice of one and a half limes. Whisk to form a thick paste.
  4. Add the sliced chicken, peppers, and onions to the marinade bowl. Toss thoroughly until everything is completely coated. Let the mixture sit for a minimum of 15 minutes while the oven finishes preheating.
  5. Tip the entire contents of the mixing bowl onto the prepared sheet pan. Spread the mixture into a single, even layer. Crucially, the pieces should not overlap, as this will prevent charring.
  6. Roast in the preheated oven for 22–25 minutes. At the 15-minute mark, remove the pan and give the contents a quick stir to ensure even browning, then return to the oven.
  7. Remove the pan when the chicken internal temperature reaches 165°F (74°C) and the vegetables are tender with caramelized edges. Squeeze the juice of the remaining lime half over the hot mixture for an added zing. Let the fajita filling rest on the tray for 5 minutes.
  8. Warm the tortillas according to package instructions. Serve the chicken and vegetable mixture directly from the pan, garnished with fresh coriander, alongside your favorite toppings.