Servings 4 servings
Ingredients
- 4 medium chicken breasts
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 large red onion
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- 1/4 cup olive oil, divided
- Tortillas, guacamole, salsa and cheese, for serving
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- Cut the chicken into 1/2-inch strips and add them to a medium bowl. Cut the peppers and onions into 1/2-inch strips then add them to a second medium bowl.
- In a small bowl, whisk together the garlic powder, ground cumin, dried oregano, paprika, chili powder, 2 teaspoons kosher salt and 1/2 teaspoon pepper. Drizzle 2 tablespoons olive oil on the chicken then sprinkle with half the seasoning and toss to combine. Drizzle the remaining 2 tablespoons olive oil on the vegetables then sprinkle with the remaining seasoning and toss to combine.
- Divide the chicken and vegetables among the sheet trays. Bake until the chicken is cooked through, 20 to 25 minutes.
- Remove the baking sheet from the oven and serve the fajitas with tortillas and your choice of toppings, such as guacamole, salsa, cheese and sour cream.
Notes
- I love to serve these with homemade flour tortillas or corn tortillas, crumbled Cojita cheese and pickled red onions.
- To make ahead: Slice the chicken, peppers, and onions up to 2 days in advance, toss them with the homemade chicken fajita marinade, then store the mixture in an airtight container or zip-top bag in the fridge. When dinnertime rolls around, spread everything on a sheet pan and bake as directed.
- Storing leftovers: Once cooked, leftover chicken fajitas can be stored in an airtight container in the fridge for up to 4 days.
- Freezing: While you can freeze the raw marinated chicken and veggies for up to 2 months, I don’t recommend freezing the cooked fajitas as the peppers tend to lose their texture after thawing.
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