Fajitas de pollo al horno en bandeja para una cena espectacular

Ingredientes

• 1.5 lbs boneless skinless chicken breasts, sliced against the grain into 1/2-inch strips
• 3 large bell peppers (red, yellow, and orange)
• 1 large red onion, sliced into thin wedges
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 fresh lime, juiced
• 8-12 flour or corn tortillas, warmed
• Optional: 1/2 cup fresh pineapple chunks
• Optional toppings: sour cream, shredded Monterey Jack cheese, fresh cilantro, guacamole

Preparación

1. 1

   Preheat your oven to 425°F (220°C). Use a dark, heavy-duty baking sheet to ensure the chicken and vegetables sear quickly.

2. 2

   Slice the chicken breasts against the grain into thin, even strips. Slice the bell peppers and red onion into strips of similar thickness to ensure they cook at the same rate.

3. 3

   In a large bowl (or directly on the sheet pan), combine the chicken, peppers, and onions with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

4. 4

   Toss the ingredients thoroughly until every piece is evenly coated in oil and spices.

5. 5

   Spread the mixture in a single, even layer across the baking sheet. Do not overcrowd the pan, as this will cause the ingredients to steam rather than roast.

6. 6

   Roast in the oven for 18 to 22 minutes, tossing the ingredients halfway through with a spatula for even browning.

7. 7

   Optional: During the last 2 minutes, turn on the broiler to add an extra charred finish to the peppers and chicken.

8. 8

   Remove from the oven and immediately squeeze fresh lime juice over the entire tray while it is still sizzling.

9. 9

   Serve immediately with warmed tortillas and your favorite toppings such as sour cream, cheese, and cilantro.