For really impressing your partner, you can’t get much better than these Tex-Mex delights! Date-Night Chicken Fajitas are quick (so you can focus on your witty conversation rather than on cooking) easy, and so delicious. They are tender, savory, so zesty and spicy, with the tender chicken and vibrant vegetables just rolling in all that flavor. Served on warm tortillas with your favorite Tex-Mex toppings, Date-Night Chicken Fajitas are here to spice up your romantic dinner!
Ingredients
For the seasoning:
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the fajitas:
- 2 (4-6-ounce) chicken breasts, boneless and skinless, sliced into 1/2-inch strips
- 1/2 small red bell pepper, sliced into strips
- 1/2 small yellow bell pepper, sliced into strips
- 1/2 small green bell pepper, sliced into strips
- 1 small onion, halved and sliced
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- 4 (8-inch) flour tortillas
- 1/2 small lime
Optional toppings:
- sour cream, to taste
- fresh cilantro, to taste, chopped
- avocado, to taste, sliced
- guacamole, to taste
- pico de gallo, to taste
- cheese, to taste, of your choice, shredded
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –In a small bowl, add the chili powder, the paprika, the cumin, the onion powder, the garlic powder, the dried oregano, the salt, and the black pepper and stir or whisk to combine.
Step 3 –On a 9×13-inch rimmed baking sheet, add the chicken strips, the red bell pepper, the yellow bell pepper, the green bell pepper, and the onion slices and spread them out in an even layer.
Step 4 –Sprinkle the fajita seasoning mixture over the chicken and the vegetables, coating all sides and ensuring to distribute the seasoning evenly.
Step 5 –Spoon the garlic over top of the chicken strips.
Step 6 –Drizzle the chicken-vegetable mixture with the olive oil and toss to coat.
Step 7 –Spread the chicken-vegetable mixture out again into an even layer on the baking sheet.
Step 8 –Roast the chicken-vegetable mixture until the chicken strips reach an internal temperature of 165 degrees F, about 15-20 minutes.
Step 9 –In the last 3-4 minutes of roasting, wrap the tortillas in foil and place them in the oven alongside the baking sheet to warm.
Step 10 –Carefully remove the baking sheet and the warm tortillas from the oven.
Step 11 –Squeeze the lime over the chicken-vegetable mixture.
Step 12 –Serve the chicken and the vegetables in the warm tortillas with your favorite toppings.
