Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the sliced chicken, bell peppers, and onion.
In a small bowl, whisk together the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
Pour the spice mixture over the chicken and vegetables. Toss well to ensure everything is evenly coated.
Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause the vegetables to steam instead of roast, leading to a soggy texture. If necessary, use two baking sheets.
Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and slightly charred. Stir halfway through the cooking time.
While the fajitas are roasting, warm the tortillas according to package directions. You can warm them in the oven for the last few minutes, in a dry skillet, or in the microwave.
Serve the chicken and vegetable mixture hot with the warmed tortillas and your favorite toppings.
Notes
To prevent watery vegetables, ensure your oven is properly preheated and do not overcrowd the baking sheet. A hot oven and good air circulation are key to achieving a nice roast.
For a complete meal, consider this a great option for meal planning, similar to what you might find with some meal delivery services.
If you are looking for gluten-free meal delivery options, you can serve these fajitas in lettuce wraps or with corn tortillas.
Nutrition
Serving Size:1 serving (approx. 1/4 of recipe, without tortillas or toppings)