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Preheat oven to 400°F. Spray a rimmed baking sheet with non-stick cooking spray.
In a small mixing bowl whisk together chili powder, cumin, paprika, garlic powder, 1 ½ tsp salt and ½ tsp pepper. Add chicken strips and 1 tbsp of oil and toss to combine. Set aside.
Spread bell peppers and yellow onion onto baking sheet.
Top with seasoned chicken strips then sprinkle minced garlic over top.
Drizzle remaining olive oil over top then toss everything together evenly coat. Spread into an even layer working to keep chicken from overlapping.
Roast in preheated oven until veggies are tender and chicken has cooked through, about 18 - 25 minutes (check a few of the larger pieces of chicken to make sure they are fully cooked in the center).
Either wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking or heat them in a hot dry skillet on top of the stove for a minute or two per side.
Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with more salt to taste and toss to coat.
Serve filling warm in warm tortillas with toppings of choice.