About the peppers: I used sliced mini peppers because I had them on hand. Use any peppers you want!
About the fajita seasoning: I used my own (kind of famous) concoction of homemade fajita marinade. If you want to skip that step, simply use your favorite liquid fajita marinade or the dried fajita seasoning mix sold in packets (add a little water to the dry mix, just enough to create a thin (vinaigrette-esque) marinade.
For the fajita marinade:
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon molasses
2 teaspoons liquid smoke
1 teaspoon cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the fajitas:
1 pound boneless skinless chicken breasts, cut into thin strips
2 bell peppers (any color), seeded and thinly sliced
Flour tortillas, warmed if desired
Fillings of choice, such as salsa, lettuce, shredded cheese, avocado, lime wedges, guacamole, sour cream
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
In a bowl, whisk together all the fajita marinade ingredients (soy sauce through black pepper). Add the chicken and stir to coat. At this point, you can refrigerate the chicken for up to 2 days before cooking.
Arrange the chicken on the prepared baking pan (pour over any remaining marinade). Arrange the peppers alongside and season them with salt and pepper.
Roast for 20 to 25 minutes, until the chicken is cooked through and the peppers are golden brown.
Serve the chicken and peppers with the tortillas and fillings of choice.
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