Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into strips
  • 1 tbsp olive oil (plus extra for drizzling)
  • 1 tbsp lime juice (freshly squeezed is best!)
  • 1 packet (approx. 1 oz / 28g) fajita seasoning mix
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • Salt and black pepper to taste
  • 8 flour tortillas (warmed, for serving)

Instructions:

  1. In a large bowl, combine chicken strips with olive oil, lime juice, and fajita seasoning. Toss to coat evenly.
  2. Slice bell peppers and onion into thin strips.
  3. Spread the sliced vegetables evenly on a sheet pan lined with parchment paper or foil (or lightly drizzled with olive oil). Arrange the marinated chicken on top of the vegetables in a single layer.
  4. Preheat oven to 400°F (200°C). Roast for 12-15 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred. Check the internal temperature of the chicken reaches 165°F (74°C).
  5. Warm the tortillas. Serve the chicken and vegetable mixture in the warmed tortillas with your favourite toppings.