These Roasted Chicken Fajitas were an exciting experiment for me to make. The chicken and the vegetables release plenty of juices when roasted in the oven, therefore, it is better to use a deep baking dish instead of a sheet pan. However, you can always transfer the fajitas to a sheet pan (excluding the juices) and roast them once more for extra crispiness.
Total Time
45min
5.0
1 Rating
Author: Duke Chops
Servings:
4
Ingredients
•
1
lb
Skinless Chicken Breasts
•
3
Tbsp
Mutton
or Avocado Oil
•
3
Assorted Color Bell Peppers
•
1
Large
Yellow Onion
•
1
tsp
Granulated Sugar
•
2
tsp
Salt
•
as needed
Ground Cumin
•
as needed
Cayenne Pepper
•
1
Tbsp
Garlic Powder
•
2
tsp
Smoked Paprika
•
2
tsp
Onion Powder
•
4
tsp
Chili Powder
•
2
tsp
Dried Oregano
•
as needed
Ground Black Pepper
Cooking Instructions
1.
Pat Skinless Chicken Breasts (1 lb) dry with a paper towel and slice into quarter-inch strips against the grain and set aside. Cut Assorted Color Bell Peppers (3) lengthwise and Yellow Onion (1) then set aside as well.
2.
In a ziplock bag or large bowl, drop in the sliced chicken breasts, bell peppers, and onions. Add Mutton (3 Tbsp), Granulated Sugar (1 tsp), Salt (2 tsp), Ground Cumin (as needed), Cayenne Pepper (as needed), Garlic Powder (1 Tbsp), Smoked Paprika (2 tsp), Onion Powder (2 tsp), Dried Oregano (2 tsp), Chili Powder (4 tsp), and Ground Black Pepper (as needed). Toss to combine and let it marinate overnight.
3.
Preheat oven to 400 degrees F (200 degrees C).
4.
Add the vegetable and chicken mixture to a deep ceramic baking dish. It’s essential to use a deep baking dish to collect all the juices which will be released in the process. Roast for 20 - 25 minutes until the juices are released.
5.
Once the time is up, remove the chicken from the oven and raise the temperature to 450 degrees F (230 degrees C).
6.
Pour the soup collected from the fajita mix into a small container. You can use this as a dip for the fajitas or for something else.
7.
Transfer the chicken and veggies to a flat baking sheet and spread evenly. Return to oven and bake for 10-15 minutes.
8.
Garnish with cilantro and serve with warm tortillas or any side dish of choice. Include extra lime wedges if needed.
Nutrition Per Serving
CALORIES
282
FAT
4.6 g
PROTEIN
34.5 g
CARBS
28.5 g
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