Chicken Bell Pepper Fajitas (Print Version)
# Ingredients:
→ Chicken & Vegetables
01 -
680g chicken breasts without bones and skin, cut across grain into thin strips about 1/2-inch thick
02 -
3 different colored bell peppers (red, green, yellow), cut into strips
03 -
1 yellow onion, cut into thin slices
04 -
2 garlic cloves, finely chopped
05 -
3 tablespoons vegetable oil
06 -
1 lime, for squeezing
07 -
1/4 cup cilantro, freshly chopped
→ Fajita Seasoning
08 -
1 tablespoon chili powder
09 -
1 1/2 teaspoons paprika
10 -
1 1/2 teaspoons cumin
11 -
1/2 teaspoon onion powder
12 -
1/2 teaspoon garlic powder
13 -
1/4 teaspoon dried oregano
14 -
1/4 teaspoon cayenne pepper (if you want spicy)
15 -
Salt and fresh ground black pepper
→ For Serving
16 -
8-10 small flour tortillas
17 -
Sour cream
18 -
Avocado slices or guacamole
19 -
Pico de gallo
20 -
Cheese, shredded
# Instructions:
01 -
Heat your oven to 425°F (220°C). Spray a big sheet pan with cooking spray so food won't stick.
02 -
Spread out your sliced peppers and onions on the pan. Put the chicken strips on top of the veggies.
03 -
Mix all your spices in a small bowl. Sprinkle most over the chicken and the rest on the veggies. Scatter the chopped garlic on the chicken and pour oil over everything. Mix it all up and make sure it's laid out flat.
04 -
Stick it in the oven for 15-20 minutes until chicken is fully cooked at 165°F (74°C). In the last 5 minutes, wrap your tortillas in foil and toss them in the oven to warm up.
05 -
Take everything out of the oven. Squeeze lime juice all over and add the chopped cilantro. Put everything in warm tortillas with your favorite toppings.
# Notes:
01 -
Cut chicken against the grain for softer meat and don't leave it in too long or it'll dry out.
02 -
You can cut up your veggies and chicken beforehand and keep them in the fridge until you're ready to cook.
03 -
Make your spice mix days ahead and store it in a sealed container at room temp.
04 -
Want it meatless? Swap chicken for black beans, sweet potato chunks, sliced mushrooms, or Mexican-style rice.
05 -
Crockpot version: Layer half a can of diced tomatoes, then chicken, veggies, the rest of the tomatoes, and some mild diced chilies. Cook on high for 2 hours or low for 3-4 hours.