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Tender chicken, colorful bell peppers, and sweet onions tossed in a smoky spice blend and roasted on a single pan. This Tex-Mex classic is the perfect, easy weeknight dinner, ready in under 40 minutes with minimal cleanup.
For 4 servings
Preheat oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper to create the fajita seasoning.
In a large bowl, combine the sliced chicken, bell peppers, and red onion. Drizzle with olive oil and lime juice.
Sprinkle the prepared seasoning mix over the chicken and vegetables. Toss thoroughly until everything is evenly coated.
Spread the mixture in a single, even layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure the ingredients roast instead of steam.
Roast for 20-25 minutes, flipping the contents halfway through. The fajitas are ready when the chicken is cooked through (reaches an internal temperature of 165°F or 74°C) and the vegetables are tender with charred edges.
Remove from the oven. Garnish with fresh cilantro and serve immediately with warm tortillas and your favorite toppings like guacamole, salsa, or sour cream.
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Tender chicken, colorful bell peppers, and sweet onions tossed in a smoky spice blend and roasted on a single pan. This Tex-Mex classic is the perfect, easy weeknight dinner, ready in under 40 minutes with minimal cleanup.
This tex_mex recipe takes 40 minutes to prepare and yields 4 servings. At 551.96 calories per serving with 46.58g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Substitute chicken with 1.5 lbs of flank steak (sliced against the grain) or large shrimp. Adjust cooking time accordingly; shrimp will cook much faster (about 8-10 minutes).
Add other vegetables like sliced zucchini, mushrooms, or corn kernels to the sheet pan for more variety and nutrients.
For a spicier kick, add 1/4 to 1/2 teaspoon of cayenne pepper to the seasoning mix, or include a sliced jalapeño on the sheet pan.
Make it vegetarian by swapping the chicken for a block of extra-firm tofu (pressed and cubed), sliced portobello mushrooms, or a can of black beans (rinsed and drained, add in the last 10 minutes).
Chicken breast is an excellent source of lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
The colorful array of bell peppers provides a high dose of Vitamin C, an antioxidant that boosts the immune system, and Vitamin A, which is important for vision and cell growth.
This recipe uses olive oil, which is rich in monounsaturated fats. These healthy fats can help reduce bad cholesterol levels (LDL) and lower the risk of heart disease.
Onions and bell peppers are good sources of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and contributes to a healthy gut microbiome.
A typical serving of the chicken and vegetable mixture (about 1.5 cups) contains approximately 380-450 calories. This does not include tortillas or toppings like cheese, sour cream, or guacamole, which will add to the final calorie count.
Yes, this is a very healthy and balanced meal. It's packed with lean protein from chicken and loaded with vitamins and fiber from the bell peppers and onions. Using olive oil provides heart-healthy fats. To maximize health benefits, serve with whole wheat tortillas and fresh toppings like salsa and avocado.
Absolutely. You can slice the chicken and vegetables and mix the spices up to 24 hours in advance. Store them in separate airtight containers in the refrigerator. When you're ready to cook, just toss everything together on the sheet pan and bake.
Store leftover fajita mixture in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep the chicken tender.
Yes, you can use a store-bought fajita seasoning packet (about 1 oz) to save time. Simply substitute it for the individual spices listed. Be mindful of the sodium content, as some commercial blends can be high in salt.