• 2 boneless chicken breast (cut into thin strips)
  • 2 red peppers (cut into thin strips)
  • 1 green pepper (cut into thin strips)
  • 1 orange or yellow pepper (cut into thin strips)
  • 1/2 red onion (cut into thin quarters)
  • 4 whole garlic cloves
  • olive oil
  • taco seasoning (see recipe)
  • lime wedges
  • fresh chopped cilantro
  • Kosher salt/Pepper
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Chicken Fajitas…one of my favorite dishes to order at any Mexican restaurant. This is my first time making them at home. I was browsing through Home Goods the other day and came across these fajita cast iron pans. I felt drawn to run and create a tasty recipe!

You do not have to limit yourself on the protein or veggies I used in this recipe. Steak, pork or even salmon would work perfectly…I could see salmon and asparagus…hmmm…that gives me an idea for another recipe! This will easily feed three people.

Heat oven to 375 degrees. I placed my fajita pans in the oven as it was heating up. I would highly recommend doing this. If you do not have these pans, feel free to use a large cast iron pan or even a baking sheet (coated with non-stick spray).

In a small bowl, mix the following spices together. In a larger bowl, add about 3/4 cup of olive oil and the spice mixture. Mix well.

Taco Seasoning (I used McCormick)

  • 1 TBLS chili powder
  • 2 tsp paprika
  • 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • dash of red pepper flakes

Season the chicken strips with a little salt/pepper. Add the chicken to the bowl and mix well. Do the same with the veggies. Mix well to coat everything. If you have the time, stick the bowl in the fridge and allow to marinate for an hour. If not, you will be fine to cook immediately.

Remove pans from oven. If you are using two fajita pans like I did in this recipe, divide the mixture in half and place on pans. Place entire contents of bowl on sheet pan or cast iron pan if you do not have fajita pans.

Bake in oven for about 15 minutes or until the chicken is fully cooked. Toss about halfway through baking. Broil for a minute or so at the end.

Garnish with fresh cilantro and lime wedges. Serve with your favorite tortillas and toppings. I served mine with sour cream, avocado slices, and a few squeezes of fresh lime. ENJOY!

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