# What You'll Need:
→ Proteins
01 - 1.25 lbs boneless, skinless chicken breasts, sliced into 0.5-inch strips
→ Vegetables
02 - 1 large red bell pepper, thinly sliced
03 - 1 large yellow bell pepper, thinly sliced
04 - 1 large green bell pepper, thinly sliced
05 - 1 large red onion, cut into thin wedges
→ Fajita Seasoning
06 - 2 tablespoons olive oil
07 - 1.5 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 0.5 teaspoon garlic powder
11 - 0.5 teaspoon onion powder
12 - 0.25 teaspoon cayenne pepper (optional)
13 - 1 teaspoon kosher salt
14 - 0.5 teaspoon freshly ground black pepper
→ To Serve
15 - 8 small flour or corn tortillas, warmed
16 - 0.5 cup fresh cilantro, chopped
17 - 1 lime, cut into wedges
18 - 0.5 cup sour cream (optional)
19 - 0.5 cup salsa (optional)
20 - 0.5 cup shredded cheddar or Monterey Jack cheese (optional)
# How to Make It:
01 - Set the oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if desired), kosher salt, and black pepper; stir until blended.
03 - Add the sliced chicken, bell peppers, and red onion to the seasoning mixture; toss thoroughly to ensure even coating.
04 - Spread the marinated chicken and vegetables evenly in a single layer on the prepared pan.
05 - Place the pan in the oven and roast for 20 to 25 minutes, stirring once halfway through, until chicken is cooked and vegetables are tender.
06 - Remove from oven, squeeze lime juice over the contents, and sprinkle with chopped cilantro.
07 - Serve immediately with warmed tortillas and optional sour cream, salsa, and cheese as desired.
