Sobre esta receta

Todo lo que amas de las fajitas humeantes del restaurante — pollo jugoso y especiado, pimientos y cebollas caramelizados — todo hecho en una bandeja con mínima limpieza. Este es un caballo de batalla entre semana: rápido de preparar, sin intervención en el horno, e infinitamente personalizable con tus ingredientes favoritos. Confiable, agrada a todos, y listo en menos de 40 minutos.

Instrucciones

1. 1

   In a small mixing bowl, combine the chili powder, cumin, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper (if using). Stir to mix evenly. Set aside.

2. 2

   Preheat your oven to ![425°F]. Position a rack in the upper-middle of the oven. Line a large baking sheet (18x13-inch) with aluminum foil for easy cleanup.

3. 3

   Slice the chicken breasts thinly into thin, even strips about ¼-inch thick — this is key for quick, even cooking. Slice all red bell pepper seeded, yellow bell pepper seeded, and yellow onion halved into similarly thin strips so everything cooks at the same rate.

4. 4

   Add the chicken breasts thinly strips, red bell pepper seeded, yellow bell pepper seeded, and yellow onion halved to a large mixing bowl. Drizzle with the olive oil and lime juice, then sprinkle the entire spice blend over the top. Toss everything together thoroughly until every piece is evenly coated.

5. 5

   Spread the chicken breasts thinly and vegetables in a single, even layer across the prepared baking sheet. Do not pile or overlap — crowding causes steaming instead of roasting. If needed, use two baking sheets.

6. 6

   Roast in the preheated oven for 18–20 minutes, until the chicken breasts thinly is cooked through (%[internal temperature of 165°F]) and the peppers are tender with some charred edges.

7. 7

   For extra char and color — just like a restaurant — switch the oven to ^[broil on HIGH] and broil for 2–3 minutes, watching closely. You want caramelized, slightly blistered edges on the peppers and chicken breasts thinly, not burnt.

8. 8

   While the fajitas broil, warm your tortillas: wrap them in a damp paper towel and microwave for 30–45 seconds, or warm them one at a time in a dry skillet over ^[medium heat] for 20–30 seconds per side.

9. 9

   Remove the baking sheet from the oven. Squeeze a fresh lime wedge over the entire pan. Serve immediately straight from the pan with warm tortillas and all your desired toppings — sour cream, avocado sliced or, salsa store-bought or, Mexican cheese blend, and cilantro.