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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
1 tablespoon chili powder
2 teaspoons Pereg Cumin
1 teaspoon Pereg Smoked Paprika
1 teaspoon Pereg Garlic Powder
1 teaspoon onion powder
1 teaspoon kosher salt
3/4 teaspoon chipotle chili powder
1/2 teaspoon black pepper
1/2 teaspoon sweet paprika
2 pounds chicken cutlets, sliced into 1/2-inch strips
4 bell peppers, sliced
1 large red onion, thinly sliced
1 large yellow onion, thinly sliced
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
2 tablespoons lime juice
1/2 cup Gefen Olive Oil, divided
Mix all the fajita seasoning ingredients in a mason jar or small bowl and set aside.
In a Ziploc bag, combine the chicken with two-thirds of the spice mix and five tablespoons olive oil. Seal and marinate in the fridge for at least 30 minutes, or overnight.
Preheat oven to 425 degrees Fahrenheit.
On a Gefen Parchment-lined baking sheet, add the peppers, onions, and garlic. Toss with remaining three tablespoons olive oil, the rest of the spice mix, and lime juice.
Add the marinated chicken to the sheet pan and toss everything together. Spread into an even layer.
Bake for 25 minutes. Serve in warm tortillas with your favorite toppings and dinner is DONE.
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