Ingredients: – 1 1/2 pounds boneless skinless chicken breasts, sliced into 1/2-inch thick strip – 3 bell peppers (green, yellow, and red), cored and sliced into strip – 1 yellow onion, thinly sliced – 2 cloves garlic, minced – 3 tablespoons oil (vegetable or canola oil) – 1 lime – 1/4 cup fresh cilantro, chopped – 8-10 small flour tortilla
Fajita Seasoning: – 1 tablespoon chili powder – 1 1/2 teaspoons paprika – 1 1/2 teaspoons cumin – 1/2 teaspoon onion powder – 1/2 teaspoon garlic powder – 1/4 teaspoon dried oregano leave – 1/4 teaspoon cayenne pepper (optional) – Salt and freshly ground black pepper
Instructions: 1. Lightly grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well.
Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer).
Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.
Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.