Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into strips
  • 1 large red bell pepper, seeded and sliced
  • 1 large yellow bell pepper, seeded and sliced
  • 1 large orange bell pepper, seeded and sliced
  • 1 large yellow onion, sliced
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons fajita seasoning (30 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.25 ml)
  • Salt and black pepper to taste
  • 1 lime, cut into wedges, for serving
  • 12 small flour tortillas, warmed

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Slice chicken breasts into strips. Slice bell peppers and onion into strips.
  3. In a large bowl, toss the chicken, bell peppers, and onion with olive oil, fajita seasoning, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Ensure everything is evenly coated.
  4. Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan. Avoid overcrowding.
  5. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp. Stir halfway through for even cooking.
  6. Serve immediately with warm tortillas and your favourite fajita toppings (salsa, sour cream, guacamole, etc.), and lime wedges.