Step 1

Preheat the oven to 425°F (220°C).

Step 2

In a small bowl, combine the chili powder, smoked paprika, cumin, onion powder, garlic powder, oregano, and salt. Set aside.

Step 3

In a large mixing bowl, toss the chicken strips, bell peppers, and onion with olive oil, minced garlic, lime juice, and adobo sauce. For extra heat, add a whole chipotle in adobo. Sprinkle the spice mix over everything and toss again to coat evenly.

Step 4

Spread the chicken and veggie mixture onto a sheet pan in an even layer. Roast for 15-20 minutes, stirring halfway through, until the chicken’s internal temperature reaches 165˚F (74˚C). For extra char, broil for 3-5 minutes.

Step 5

While the fajitas are roasting, prepare the pico de gallo. In a bowl, combine diced tomatoes, onion, jalapeño (if using), cilantro, lime juice, salt, and garlic. Stir well and adjust seasoning to taste.

Step 6

Once the fajitas are done, serve the chicken and veggies in warm tortillas, topped with cheese, sour cream, guacamole, and a spoonful of fresh pico de gallo. Don’t forget a squeeze of fresh lime for that perfect zing!

Step 7

Enjoy!