Oven-Baked Chicken Fajitas

Instructions

1. Step 1

   Preheat the oven to 220°C and place a rimmed baking sheet inside while the oven heats.

   Cookware: oven, rimmed baking sheet

2. Step 2

   Slice the bell peppers and onion as specified, keeping the pieces similar in width. Carefully spread them over the hot baking sheet.

   Ingredients used: 180.0 gr Green Bell Pepper, 200.0 gr Onion, 180.0 gr Red Bell Pepper

   Cookware: Chef Knife, cutting board, rimmed baking sheet

3. Step 3

   On a clean cutting board, cut the chicken into thin strips and add it to the baking sheet.

   Ingredients used: 700.0 gr Chicken Breast

   Cookware: Chef Knife, cutting board, rimmed baking sheet

4. Step 4

   Combine the chili powder, cumin, paprika, garlic powder, oregano, salt, and black pepper in a small bowl.

   Ingredients used: 1.0 gr Black Pepper, 8.0 gr Chili Powder, 1.0 gr Dried Oregano, 3.0 gr Garlic Powder, 4.0 gr Ground Cumin, 4.0 gr Paprika, 6.0 gr Salt

   Cookware: mixing bowl

5. Step 5

   Drizzle the chicken and vegetables with the vegetable oil, add the seasoning mixture, and toss until evenly coated. Spread everything into an even layer.

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: mixing bowl, rimmed baking sheet, tongs

6. Step 6

   Bake for 12 minutes.

   Timer: 12 min (fixed)

   Cookware: oven, rimmed baking sheet

7. Step 7

   Stir the chicken and vegetables, then bake for 8 to 10 minutes more, until the vegetables are tender and the thickest chicken strips reach 74°C.

   Timer: 10 min (fixed)

   Cookware: instant-read thermometer, oven, rimmed baking sheet, tongs

8. Step 8

   While the fajita filling finishes, warm the tortillas in batches in a dry skillet over medium heat until soft and lightly toasted, about 20 seconds per side.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 piece Flour Tortilla

   Cookware: skillet, tongs

9. Step 9

   Remove the fajita filling from the oven, pour over the lime juice, and scatter with the cilantro. Toss gently to combine.

   Ingredients used: 15.0 gr Cilantro, 30.0 ml Lime Juice

   Cookware: rimmed baking sheet, tongs

10. Step 10

    Serve the hot chicken and vegetables with the warm tortillas.