I am so sorry that I have been a slacker again. The kids were sick and lots of other major things going on since I last posted. I have a bunch of new recipes to post so I will try hard to catch up.
Baked Chicken Fajitas
adapted from The Rookie Chef
- 3 boneless skinless chicken breasts, cut into thin strips
- 1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
- 1 medium onion, cut into thin strips
- 1 medium green pepper, cut into thin strips
- 1 medium red pepper, cut into thin strips
- 1 zucchini cut into strips
- 1 yellow squash
- 2 TBSP extra virgin olive oil
- 2 tsp chili powder*
- 1 tsp ground cumin*
- 1 tsp fajita seasoning*
- 1/4 teaspoon salt
- *I didnt have any fajita seasoning so I used garlic powder, chili powder and cumin. I sprinkled it on as heavily as I thought we would like it. Not all chili powders are created equal, mine is more smokey then spicy and I prefer it that way
- In a 13-in. x 9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion, veggies and peppers.
- Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat.
- Bake, uncovered, at 400° for 25-30 minutes or until chicken is no longer pink and vegetables are tender.
- Spoon onto tortillas and top with salsa, sour cream, and whatever else you like
I really loved this recipe. I decided to add the extra veggies based on a taco recipe I had and this recipe combined. Any time you can add the extra veggies and sneak them in, its a good thing. I know the measurement of the spices can be confusing but I really did just sprinkle it all in until it was nicely covered. These were awesome leftover as well. They did get a little juicy, so when you put them into the tortillas they did get a little messy so next time I might drain them a little more before serving. This is a great go to meal, you dont stink up your house, you can easily prep it ahead of time and then just throw it in the oven.