You know those meals you just keep coming back to? These fajitas are one of those meals.
It’s been years since I first made them and they’re still in regular rotation.
Why? Because they’re delicious and so, so easy.
Some chicken, peppers, and onion sliced up and tossed with spices. That’s it. And it’s easy to make ahead too. It can be prepped and frozen or prepped in the morning for an evening meal. I often prep an extra for the freezer when I make it!
These can be served the traditional route – in tortillas – or as lettuce wraps. It’s also fabulous over salad, topped with your favorite tortilla toppings. The leftovers, if you have any, are fabulous too – we love tossing them in quesadillas for an easy lunch!
Baked Chicken Fajitas
1 Tbsp. chili powder
1/2 Tbsp. paprika
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cumin
1/8 tsp. cayenne pepper
1 tsp. sugar
1/2 tsp. salt
1/2 Tbsp. corn starch
2 small onions
2 medium green bell peppers
1 medium red bell pepper
1 lb. chicken breasts
2 Tbsp. vegetable oil
1 medium lime
Tortillas or lettuce leaves for wrapping
Cheese, salsa, sour cream, guacamole, or your other favorite fajita toppings
Preheat the oven to 400F degrees. In a small bown, whisk together the first nine ingredients. Set aside.
Slice the onion, peppers and chicken into strips and place them into a 9×13″ baking dish. Sprinkle the seasoning over everything and then drizzle the oil over everything. Toss to coat evenly.
Bake for 35-40 minutes, stirring halfway through. When done, squeeze juice from half of the lime over everything. Serve on tortillas or lettuce leaves with your favorite toppings.
from Budget Bytes