Ingredients
- 1 pack of boneless chicken thighs, breasts, or parts, sliced into strips
- 3 bell peppers, any kind, sliced
- 1 red onion, sliced
- 1 tbs olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp paprika
- Salt, to taste
- Black pepper, to taste
- Ears of corn, husks and silks removed
- Tortillas, any kind
- Juice of 1 lime
Instructions
- Preheat oven to 375 degrees.
- In a large bowl season sliced chicken, peppers, and onion with olive oil, garlic powder, onion powder, chili powder, paprika, salt, and pepper. Mix well to coat.
- On a large sheet pan, spread seasoned chicken and vegetables in an even layer. Bake in oven for 20 minutes or until the chicken is browned and the vegetables are soft and golden.
- Bring a large pot of water to a boil. Add ears of corn and let cook for about 10 minutes or until kernels are tender. Remove corn from pot.
- Add fajita mixture to a tortilla, top with lime juice, hot sauce, or topping of your choice and serve with a side of corn.
Chef's Tips
- Sauté chicken and vegetables in a large pan on the stove and serve according to recipe directions.
- Replace chicken with black beans, shrimp, pork, or tofu.
- Toppings could include salsa, avocado, cilantro, diced white onion, or thinly sliced radish.
