This is one of those recipes that you find and get so excited about after baking and devouring BECAUSE…it is soooooo easy to put together and SOOOOOO good! When I think of Chicken Fajitas, I imagine a lot of prep work and standing by the stove cooking, stirring and adding seasoning. Something that has to be done right before you sit down and eat. THIS recipe has you do all the prep and then throw it in the oven for 30ish minutes so that when your kids need you, which ALWAYS happens to be the 30 minutes before super starts (at least in my home), you can give them all the attention they need! I put this together in the afternoon and refrigerated it before putting it in the oven. I can’t see why you can’t even put this together a whole day ahead of you wanted! The flavor was so good! Just pull out some tortilla shells, sour cream and lettuce if you have it. Cheese and avocado if you want, and you got your family a meal!
Thank you to Jodie from Eatin’ on the Cheap for this recipe and beautiful photo! The aroma of the fajita mixture was smelling too good and forgot to take one of my own.
Baked Chicken Fajitas
2 boneless, skinless chicken breasts, cut into strips
1 - 15 oz can diced tomatoes, drained
1 - 4 oz can diced green chilies (I omitted because I didn’t have any in the house which turned out great but would add next time to give it a try)
1/2 medium onion, sliced thin
1/2 green bell pepper, seeded and sliced thin
1/2 red/yellow/orange bell pepper, seeded and sliced thin
2 T extra virgin olive oil (or whatever you have in the kitchen)
2 t. chili powder
2 t. cumin
1/2 t. garlic powder
1/2 t. dried oregano
1/4 t. salt
flour tortillas, lettuce, avocado, cheese, sour cream, etc. to serve
Preheat the oven to 400 degrees. Grease a medium to large baking dish (between a 8×8 and 9×13). Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.
In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
Bake uncovered for 30 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and other toppings of your choice.
Adopted from Eatin’ on the Cheap