Ingredients
- 1 1/2 pounds of chicken breast tenders
- 1 yellow bell pepper sliced into 1/4 inch slices
- 1 red bell pepper sliced into 1/4 inch slices
- 1 orange bell pepper sliced into 1/4 inch slices
- 1 small red onion sliced into 1/4 inch slices
- 1 1/2 tablespoons of extra virgin olive oil
- 1 teaspoon of kosher salt
- several turns of freshly ground pepper
- 2 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- lime
- fresh cilantro for garnish
- tortillas warmed
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, combine onion, bell pepper, chicken tenders, olive oil, salt and pepper and spices.
- Toss to combine.
- Spray baking sheet with non stick cooking spray.
- Spread chicken, bell peppers and onions on baking sheet.
- Cook at 425 degrees for about 20 minutes, until chicken reaches 165 degrees. Then turn oven to broil and cook for additional 1-2 minutes just letting the veggies pick up some color. Watch carefully to make sure they don't start to burn.
- In the last five minutes of cooking,not while the broiler is on, let tortillas wrapped in foil warm in the oven.
- Squeeze juice from fresh limes over fajita mixture while hot and top with fresh cilantro.
- Serve in warm tortillas.
This article and recipe adapted from this site