With May here and Cinco de Mayo right around the corner, it felt like the perfect time to share this festive, FfL-friendly, flavor-packed dish.

We’re all about Mexican food and simple recipes in our house, so this one quickly became a go-to. It started as a way to get dinner on the table fast during busy weeknights, and now it’s a family favorite—especially when the weather warms up and we’re craving something bold, fresh, and easy!

It’s quick to throw together, packed with flavor, and everyone can build their own—so it’s fun, customizable, and no complaints at the dinner table! Plus, the leftovers make awesome lunches the next day.

2.5 pounds chicken, cut into 1” pieces

3 bell peppers (1 red, 1 orange or yellow, 1 green), cut into strips

1 large white onion, cut into strips

2 limes squeezed (2 Tablespoons juice)

1½ Tablespoons Extra Virgin Olive Oil + 1/2 teaspoon for greasing the pan

1 cup cilantro leaves, coarsely chopped

½ teaspoon garlic powder

2¼ teaspoon chili powder1 teaspoon salt

¾ teaspoon paprika (smoked)

¼ teaspoon pepper

¾ teaspoon cumin

In a large bowl, toss all ingredients together. Let them marinade for 30 minutes at room temperature, or cover it and place it in the refrigerator for up to 6 hours. If you don’t have time to allow the mixture to marinate, that’s okay—they’ll still taste great!

While your mixture is marinating, preheat oven to 375 degrees and grease one large or two medium non-stick sheet pans and set aside (about ½ teaspoon per pan).

Evenly spread fajita mixture on pans, careful not to overcrowd. Bake in the oven for 15 minutes, until the chicken is cooked and the peppers are tender. For a charred finish, broil your fajita mixture for 3 minutes. Tip - We recommend only broiling what you plan on eating during that meal so your leftovers don’t dry out.

Serve the fajita mixture as-is or with warm tortillas and toppings of your choice.