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Fajitas have earned their place as a beloved staple in both Tex-Mex cuisine and the hearts of food enthusiasts across the globe. Known for their vibrant colors and tantalizing flavors, these sizzling delights offer a versatile canvas for a variety of ingredients, making them ideal for any occasion—from casual family dinners to lively gatherings with friends. However, while traditional fajitas are often grilled or sautéed, this recipe puts a unique twist on the classic by baking the chicken and vegetables. This method not only enhances the texture to achieve a satisfying crispiness but also allows for a healthier preparation that doesn't compromise on flavor.

Crispy Baked Chicken Fajitas with Peppers

Discover the joy of Crispy Baked Chicken Fajitas with Peppers, a delicious twist on a classic Tex-Mex favorite! This simple recipe combines tender chicken, vibrant bell peppers, and a blend of flavorful spices, all baked to perfection for a satisfying crunch. Perfect for busy weeknights, these fajitas are not only quick to prepare but also healthy, packed with lean protein and essential vitamins. Elevate your meal with optional toppings like fresh cilantro or avocado for extra flavor and nutrition. Enjoy a wholesome, mouthwatering meal that’s great for the whole family!
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Ingredients
  

1 lb boneless, skinless chicken breasts, thinly sliced

2 bell peppers (any color), sliced into strips

1 medium onion, sliced into wedges

3 tbsp olive oil

2 tsp chili powder

1 tsp cumin

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt (adjust to taste)

1/4 tsp black pepper

1/4 tsp cayenne pepper (optional for heat)

8 small flour or corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Sliced avocado and sour cream (optional toppings)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare the Chicken Mixture: In a large bowl, combine the sliced chicken, bell peppers, and onion. Drizzle the olive oil over the mixture.

      Season: Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Toss everything together until evenly coated with oil and spices.

        Arrange on Baking Sheet: Spread the chicken and veggie mixture evenly onto the prepared baking sheet, ensuring they are in a single layer for proper crisping.

          Bake: Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the edges are crispy. Stir halfway through for even cooking.

            Warm the Tortillas: In the last few minutes of baking, wrap the tortillas in foil and place them in the oven to warm, or microwave them for 30 seconds.

              Serve: Remove the baking sheet from the oven. Let it cool for a minute, then serve the crispy chicken and veggies in warm tortillas.

                Garnish: Top with fresh cilantro, a squeeze of lime juice, and any additional toppings you desire, like sliced avocado and sour cream.

                  Prep Time, Total Time, Servings:

                    15 minutes | 40 minutes | 4 servings