INGREDIENTS
- 2 pounds Chicken Breasts (sliced into thin strips)
- 1 slices large Onion (cut into large)
- 2 Bell Peppers (sliced, any color)
- 2 Tbsp Olive Oil
- 1 lime
- Tortillas (your favorite or the uncooked ones from Costco)
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8
You don't HAVE to marinate the chicken. It tastes better, but even if you just have 15 minutes for them to marinade, it's a whole lot better than nothing.
If you don't have essential oils, sub the same spices instead.
Cilantro and oregano essential oils are so strong that I recommend simply dipping a toothpick in the bottle and swirling it around in the olive oil to infuse it with flavor...even 1 drop can be too much and this way you can control the strength a bit easier.
FAJITA SEASONING
- 1 tsp Paprika
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano
- ½ tsp Chili Powder
- 1 tsp Cumin
- 2 tsp Coarse Salt
- 1 toothpick dip of Oregano Essential Oil
- 1 toothpick dip of Cilantro Essential Oil
- 3 drops of Lime Essential Oil
INSTRUCTIONS
- In a large bowl, mix together the olive oil and fajita seasoning.
- Add the chicken and toss to coat. Cover and refrigerate for 2 hours or up to 24 hours.
- Preheat the oven to 425 degrees. Grease a large baking sheet.
- Place the marinated chicken on the baking sheet, as well as the onion and bell pepper.
- Toss together and spread evenly over the baking sheet.
- Bake on the top rack of the oven for 25-30 minutes, or until chicken is cooked through.
- Squeeze the juice from half the lime over top of the chicken and vegetables.
- Serve on tortillas and top with with lime (if desired), sour cream, salsa, cilantro, and avocado.
ENJOY! Let me know how you like the recipe!
