| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 5 servings |
Ingredients
- 1 mounded tablespoon chili powder
- 1 teaspoon ancho chile powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 green bell pepper, sliced thinly into strips
- 1 red bell pepper, sliced thinly into strips
- 1 medium onion, sliced thinly
- 8 ounces white mushrooms, sliced
- 3 tablespoons olive oil
- 2 pounds boneless, skinless chicken thighs, cubed into bite-size pieces
- 1 lime, juiced
- 10 fajita-size flour tortillas, warmed
- 1 cup guacamole
- 1 cup salsa
- 1 cup sour cream
- 1 cup queso fresco
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 475 degrees F. Line a sheet pan with foil.
- In a small bowl, mix together the chili powder, ancho chile powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes.
- Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss.
- Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 894 |
| Total Fat | 48 g |
| Saturated Fat | 13 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 54 g |
| Cholesterol | 211 mg |
| Sodium | 1732 mg |
Reviews
Following other reviewers comments we swapped the chicken and veggie times, chicken first for 12 minutes then added the veggies and did another 15 minutes tossing with tongs every 5 minutes.. And we cut the chicken into short strips instead of cubes. These were awesome. No leftovers to put away. Hubby asked if we could do these every week.
The recipe says bake chicken for 7-8 minutes, but on the show she says bake for 25 minutes. No way is chicken done in 8 minutes! But by 25 minutes, veggies were completely over done. Timing is definitely off. Next time will start chicken first. Flavor was good but I added other spices to recipe
Chicken is completely undercooked after only 8 minutes, and veggies are overdone by the time my chicken was cooked through. I recommend cooking the chicken first for at least 12 minutes before adding the vegetables to the sheet pan. After that, cook for an additional 15-20 minutes.
OMG this was delicious, easy, satisfying AND requested to have again soon! Thanks, Ree
Added zucchini and summer squash to the peppers, more veggies more flavor!
I made this recipe. The veggies weren’t almost done after 15 minutes. I put the chicken on top. Then soon everything was floating in chicken juice after 20 minutes. My oven heated to 475 for 20 minutes after coming to temp. It bakes fine!! I’m a great cook, but something isn’t right with the timing on this. I’m on my second 20 minutes with the chicken for a total of one hour. I have a Bosch oven that is pretty new, so it’s not the oven. I have a heavy duty baking sheet, one sweet onion and two peppers, four chicken breasts. Smaller chicken pieces.
Recipe shows additional 7-8 min for chicken, yet tv show says 25
This is a great recipe! I did not use ancho chili powder. Also I used chicken breast. This is a keeper!
These fajitas were a huge hit!! I hosted a family dinner night and my crew couldn’t stop talking about how tasty they were.
Make sure to use tongs to toss the meat and veggies frequently once they’re cooking together.
Make sure to use tongs to toss the meat and veggies frequently once they’re cooking together.
Delicious! Super easy and very flavorful. I cooked the chicken on a separate pan and it was so tender.