4bell peppers (choice of green, red, orange or yellow), seeds removed and sliced into thin strips
1large white onion, thinly sliced
1tablespoonchili powder
2teaspooncumin
1teaspoonpaprika
1teaspoongarlic powder
1teaspoondried oregano
1teaspoonkosher salt
½teaspoonblack pepper
3tablespoonolive oil
¼cupfresh cilantro, chopped
10flour tortillas
2cupsshredded pepper jack cheese
2-3limes
Guacamole or avocado slices
Instructions
Preheat oven to 425°F. In large bowl, add sliced peppers, onion, 1 tablespoon olive oil and salt and pepper to taste. Toss to combine and spread on one side of large baking sheet in an even layer.
In same large bowl, toss together the chicken, chili powder, cumin, paprika, garlic powder, oregano, kosher salt, black pepper and 2 tablespoon olive oil. Spread chicken on the other side of the large baking sheet in an even layer.
Bake for 30-35 minutes until the chicken is browned and the peppers are beginning to char. Remove from oven and add in cilantro, mixing throughout
Serve over warm tortillas, with some avocado, cheese and lime if desired on top.
Notes
If you don’t want to make your own fajita seasoning, you can easily buy one at the grocery store.
You don't need to line the baking sheet with parchment paper or foil as the chicken and veggies will just slide right off.
Slice the chicken and vegetables as close to the same thickness as possible so they cook evenly.
Toss the chicken and vegetables halfway through when baking in the oven to ensure everything gets charred.
If you have a convection oven, use it as it will brown the vegetables better.
To make the flour tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.