# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into thin strips
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 medium red onion, sliced
→ Fajita Marinade
06 - 3 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 0.5 teaspoon garlic powder
11 - 0.5 teaspoon onion powder
12 - 0.5 teaspoon dried oregano
13 - 1 teaspoon kosher salt
14 - 0.5 teaspoon black pepper
15 - Juice of 1 lime
→ To Serve
16 - 8 small flour or corn tortillas, warmed
17 - Optional toppings: sour cream, guacamole, salsa, fresh cilantro, lime wedges
# How to Make It:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice. Add chicken strips and toss to coat thoroughly.
03 - Add sliced bell peppers and red onion to the bowl and toss again to ensure all ingredients are evenly coated with the marinade.
04 - Spread chicken and vegetable mixture in a single, even layer on the prepared baking sheet to promote even roasting.
05 - Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through. Cook until chicken is fully cooked and vegetables are tender with lightly charred edges.
06 - Remove from oven and serve immediately with warmed tortillas and optional toppings of choice.
