Ingredients, serves 6
3 boneless skinless chicken breasts pounded evenly to about ½-inch thickness
4 bell peppers, sliced any color
1 large onion, sliced
4 Tbsp olive oil divided
salt and pepper to taste
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
½ tsp cayenne pepper
juice of 1 lime
8 6-inch flour tortillas
toppings: sour cream, salsa, sliced avocado, chopped cilantro, lime wedges
Directions
Preheat oven to 375° and lightly grease a large sheet pan. Stir together garlic powder, chili powder, cumin, and cayenne pepper.
Arrange chicken breasts on the pan, drizzle with 2 tablespoons olive oil then rub to coat thoroughly. Season generously with salt on both sides, then season chicken with mixed spices on both sides.
Arrange sliced peppers and onions on the pan around the chicken breasts. Drizzle with remaining 2 tablespoons olive oil. Season generously with salt.
Bake for 15-20 minutes until chicken is cooked through. Transfer chicken to a cutting board, return peppers and onions to the oven and switch to BROIL for 3-5 minutes until the edges of the veggies start to char slightly, then remove from oven.
While vegetables are broiling, drizzle fresh lime juice over chicken then slice thinly into strips.
Assemble fajitas with chicken, peppers, onions, and desired toppings then serve immediately.