Ingredients:

  • 5 lbs (approx. 680g) skinless, boneless Chicken Breast, sliced into 1/4-inch strips
  • 3 medium Bell Peppers (1 red, 1 yellow, 1 green), deseeded and sliced thinly
  • 1 large Red Onion, sliced thinly
  • 3 tablespoons Olive Oil
  • 2 teaspoons Chili Powder
  • 5 teaspoons Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 to 1/2 teaspoon Cayenne Pepper (to taste)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 12 small (8-inch) Flour or Corn Tortillas
  • 1 large Lime, cut into wedges

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. In a small bowl, vigorously whisk together all dry ingredients for the Fajita Spice Blend: chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  3. Place the sliced chicken, peppers, and onions into a large mixing bowl. Drizzle with the olive oil, then sprinkle the entire spice blend over the contents. Toss everything thoroughly by hand until every piece is evenly coated.
  4. Dump the mixture onto the prepared sheet pan. Spread everything out into a single, even layer, ensuring the ingredients are not piled up to promote roasting rather than steaming.
  5. Transfer the sheet pan to the middle rack of the hot oven. Roast for 18 to 20 minutes, flipping or tossing the mixture halfway through (around the 10-minute mark).
  6. Verify that the chicken is cooked through (internal temperature 165°F / 74°C) and the vegetables show appealing charred edges. Remove from the oven.
  7. While the sheet pan rests for 2 minutes, warm the tortillas according to package directions.
  8. Squeeze fresh lime juice over the hot fajita mix immediately before serving. Serve hot with warm tortillas and desired toppings like sour cream, cilantro, or salsa.