Fajitas are a wonderful thing. There are many ways to make them including stove top, grill, or ordering door dash 😂 but this method is so simple and tastes so much BETTER than the other methods in my opinion! You simply get all the ingredients seasoned and then spread on a sheet pan, bake for 30 minutes, and fill your tortillas! Leftovers are my favorite too. I will also share a recipe for homemade tortillas that worked really well and were fast, easy, and tasty!
Chicken Fajitas with Homemade Flour Tortillas
1.5 - 2 lbs. boneless skinless chicken thighs, sliced
1 large onion, sliced
2 large bell peppers, sliced
3 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2 tablespoons lime juice
1/2 chopped cilantro
Toppings for serving including sour cream, cheese, avocado
Preheat oven to 425°F. Line a large sheet pan with foil. Place sliced onions and peppers in a large mixing bowl with the chicken. Drizzle with olive oil, then sprinkle with seasonings up through garlic powder. Drizzle on lime juice. Mix with your hands until all the chicken and vegetables are evenly coated. Spread evenly onto the sheet pan and bake for 30 minutes until chicken is cooked through and vegetables are tender. Remove from the oven and squeeze the juice from one lime over all, then sprinkle with fresh chopped cilantro. Serve in tortillas with toppings of choice.
1 tablespoon psyllium husk powder
1 cup boiling water
In a small bowl add the rice flour, coconut flour, psyllium husk powder and salt and mix with a spoon until well combined. Add in one tablespoon of coconut oil and then pour in the boiling water. Mix with a spoon until you have a soft dough. Place a skillet over medium high heat and melt the rest of the coconut oil in it. Pinch the dough into 6 golf ball sizes balls and flatten between two sheets of parchment paper until they are roughly 1/4" thin. Place one at a time on the skillet and cook lightly until brown on one side, then flip and brown the other side. Remove from the stove and repeat with the remaining dough. Keep warm under a towel until serving.
Step-by-step tutorial: (fajitas only)
Gather your ingredients. You will need some boneless skinless chicken thighs (about 1 1/2 lbs.), an onion, 2 large bell peppers, cumin, chili powder, garlic powder, oregano, smoked paprika, lime juice, a lime, and fresh cilantro.
Prepare your vegetables by slicing the onion and peppers.
In a large mixing bowl add the vegetables and chopped chicken thighs. Drizzle on the olive oil. No need to measure exactly, just pour a few swirls.
Sprinkle with all the seasonings. You'll need 2 teaspoons salt, 1/2 teaspoons pepper, 1 teaspoon smoked paprika, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons cumin, 1 teaspoon dried oregano, and 1 teaspoon garlic powder. Drizzle with 2 tablespoons lime juice.
Time to get your hands dirty! This really is the best way though, so do it! Mix all the ingredients together until the chicken and vegetables are evenly coated.
Pour the mixture out onto a foil-lined sheet pan. Bake at 425°F for 30 minutes or until chicken is cooked through and vegetables are tender.
While the fajita filling is baking, slice your lime and chop your cilantro.
After removing the baked chicken mixture, squeeze juice from one lime over all, then sprinkle with fresh chopped cilantro.
Put into a serving bowl and serve on tortillas with toppings of choice.
We love cheese and sour cream. We keep it simple so we can enjoy the great flavors in this fajita mixture! The gluten-free tortillas are very pliable and fold great. They were delicious with this filling!
Recipe Source: Chicken Fajitas recipe adapted from Our Best Bites "Dinner Simplified" that can be found here: https://themealheroes.com/dinner-simplified31283589
Tortillas recipe adapted from A Girl Worth Saving found here: https://agirlworthsaving.net/2015/10/gluten-free-homemade-tortillas.html