These fajitas are packed with flavor, and quick to throw together! Easy to vary to meet your family’s tastes and needs, and great as leftovers in quesadillas, or on top of a salad!
- ⅓ cup vegetable oil
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch ground cayenne pepper
- 2 pounds chicken tenders or thighs
- 4 cups sliced bell peppers any color
- 1 onion sliced
- ¼ cup chopped fresh cilantro
- ½ lime juiced
- 16 fajita flour tortillas
Combine, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper (if I'm in a hurry, I'll just use ½ packet of taco mix seasoning and add a couple of shakes of chili powder, instead of pulling out the individual spices) in a large resealable plastic bag or big bowl. Add chicken tenders, oil, bell peppers, and onion; shake to mix.
Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
Preheat oven to 400° F (200° C). Line a rimmed sheet pan with aluminum foil. Spread chicken mixture onto prepared pan.
Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute. Serve in warmed tortillas (two flour tortillas is a fast carb portion, or 3 corn tortillas).
Save the leftovers for lunches later in the week!
Note: You can also do this stove top if you prefer! Slice chicken and veggies (keep separate). Cover chicken with spices and set aside. Heat oil in a skillet over medium-high heat, and add sliced vegetables. Saute until slightly browned 2-4 minutes, push veggies to one side of the pan (or remove) and add chicken. Saute for an additional 4-5 minutes, add veggies back in and saute together until chicken is no longer pick, and veggies are tender. Then follow step 5 above.