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Categories:
olive oil chili powder cumin Coriander garlic oregano green bell pepper red bell pepper orange bell pepper red onion chicken thighs salt black pepper lime cilantro corn tortillas salsa sour cream cheese
Viewed: 43 - Published at: 2 years agoIngredients
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 green bell pepper large
- 1 red bell pepper large
- 1 orange bell pepper or large yellow
- 1/2 red onion medium
- 1 1/2 pounds chicken thighs
- 1 1/2 teaspoons salt divided
- black pepper
- 1/2 lime
- 2 tablespoons cilantro leaves chopped fresh
- corn tortillas
- salsa
- sour cream
- shredded cheese
Method
- Preheat the oven to 400° F.
- Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the olive oil and spices.
- Remove the seeds from the bell peppers a slice into strips a scant 1/2" thick. Slice the onion into 1/4" half moons. Place the peppers and onion in a large mixing bowl.
- Drizzle 2 Tbs. of the spiced oil over the vegetables. Sprinkle with 1/2 tsp. of salt and black pepper, to taste. Toss until the vegetables are evenly coated in oil. Arrange on the parchment-lined baking sheet.
- Transfer the baking sheet to the middle rack of the preheated oven. Roast for 10 minutes.
- Rinse the chicken thighs with cold water and pat dry with paper towels. With a sharp knife, cut the chicken into strips roughly 3/4" wide. Transfer to the mixing bowl.
- Season the chicken with 1 teaspoon of salt and black pepper. Drizzle the remaining spiced oil over the chicken. Toss until the chicken is evenly coated.
- Open the oven door. Arrange the chicken thighs onto the baking sheet. It is okay if the chicken covers some of the vegetables.
- Continue baking for 17-20 minutes, until the chicken is cooked through, and the vegetables are tender and slightly charred.
- Remove the baking sheet from the oven.
- Squeeze the juice from half a lime over the chicken, peppers, and onion. Sprinkle with chopped cilantro. Serve the chicken fajitas immediately with corn tortillas, salsa, sour cream, and shredded cheese, if desired.
