Ingredients
- 1 1/2 pounds boneless skinless chicken breasts sliced (against the grain) into 1/2-inch thick strips 4 peppers — we like 2 red peppers & 2 poblanos, cored and sliced into strips
- 1 red onion thinly sliced
- 4 Tablespoons avocado oil
- 2 teaspoons garlic powder
- 2 tablespoons organic chili-lime seasoning, or traditional Tajin
- 1 tablespoon cumin
- Salt & freshly ground pepper
Homemade sourdough tortillas (recipe coming soon!) or pre-made organic flour tortillas
Fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese, fresh lime & cilantro
Instructions
- Preheat your oven to 425°F.
- Line a large sheet pan with parchment paper for easy cleanup. Arrange the chicken and vegetables in an even layer on the pan, drizzle generously with olive oil, and toss with your favorite fajita seasonings. Everything should be well-coated and evenly spread out—this helps get the wonderful flavor that caramelization adds to your veggies.
- Roast for 20-25 minutes, or until the chicken is cooked through (165°F on a thermometer). In the last five minutes, wrap the tortillas in foil and pop them in the oven to warm.
- Once everything is beautifully roasted and fragrant, take the pan out of the oven. Serve the fajitas in warm tortillas with all the good stuff—avocado, fresh lime, sour cream, or whatever toppings make you happy. Simple, delicious, and perfect for any night of the week.
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