Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, green, yellow), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, cut into wedges
- Fresh cilantro leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a small bowl, mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
- In a large bowl, toss chicken strips, peppers, and onions with olive oil and spice mixture until evenly coated.
- Spread the mixture on the prepared sheet pan in a single layer.
- Bake for 20-25 minutes until chicken is cooked through and vegetables are tender, stirring halfway through.
- Serve hot with lime wedges and garnish with fresh cilantro.
Notes
- You can add sliced jalapenos for extra spice.
- For a dairy-free option, skip any cheese toppings.
- Serve with warm tortillas for traditional fajitas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Bake
- Cuisine: Mexican
- Diet: Healthy, Low-Carb
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg