2 Nature’s Partner® Colored Bell Peppers (red, orange, or yellow), sliced into ¼–½" wide strips
½ cup grapeseed oil
¼ cup orange juice
1 tbsp taco seasoning
1 tbsp soy sauce
2 tsp salt
1 tsp black pepper, ground
4 chicken thighs, boneless and skinless
1 red onion, sliced into ¼–½" wide strips
Tortillas, avocado, freshly chopped cilantro, and lime wedges, for serving
Prep Time: 2 hrs
Cook Time: 20–25 mins
Servings: 2–4
1 In a small bowl, combine the grapeseed oil, orange juice, taco seasoning, soy sauce, salt, and ground black pepper. Mix well until the salt dissolves.
2 Place the chicken thighs, sliced bell peppers, and red onion slices in a large, resealable bag. Pour the marinade over the ingredients in the bag, seal the bag, and shake well to coat everything evenly. Marinate in the refrigerator for 2 hours. Alternatively, marinate at room temperature for 30 minutes.
3 Preheat the oven to the highest temperature setting, about 500° F. Remove the chicken and vegetables from the bag, leaving the excess marinade behind. Spread the chicken and vegetables evenly on a baking sheet covered with parchment paper.
4 Bake for 20–25 minutes, until the top of the chicken is nicely browned and the edges of the bell peppers start to char. Use a meat thermometer to ensure the internal temperature of the chicken is 165° F or higher. Remove from oven and slice the chicken into strips.
5 Serve the fajitas with warm tortillas, avocado slices, chopped cilantro, and extra lime wedges. Enjoy!
To learn more about Nature’s Partner®, visit www.naturespartner.com
