# What You Need:
→ Protein
01 - 1 ½ lbs boneless, skinless chicken breasts, cut into thin strips
→ Vegetables
02 - 2 red bell peppers, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large red onion, thinly sliced
→ Marinade & Seasoning
06 - 3 tbsp olive oil
07 - 1 ½ tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - ½ tsp garlic powder
11 - ½ tsp onion powder
12 - ¼ tsp crushed red pepper flakes (optional)
13 - 1 tsp kosher salt
14 - ½ tsp black pepper
→ To Serve
15 - Warm flour or corn tortillas
16 - Chopped cilantro
17 - Lime wedges
18 - Sour cream
19 - Salsa
20 - Guacamole
21 - Shredded cheese
# Directions:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, red pepper flakes, salt, and black pepper.
03 - Add the chicken strips, bell peppers, and onion to the bowl. Toss until everything is well coated with the marinade.
04 - Spread the mixture in a single, even layer on the prepared sheet pan.
05 - Bake for 22–25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred at the edges.
06 - Remove from the oven, squeeze fresh lime juice over the fajitas if desired, and sprinkle with chopped cilantro. Serve hot with warm tortillas and your favorite toppings.
