Quick Weeknight Dinner: Chicken Fajitas Recipe
Baked chicken fajitas are ridiculously easy to make and go directly from oven to table in less than thirty minutes. Serve with warm tortillas and your favorite toppings like sour cream and avocado.
Servings: 6
Ingredients
Fajitas
- 1 1/2 lbs boneless skinless chicken breasts
- 3 bell peppers sliced
- 1 medium onion
- 1 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 tsp garlic powder or minced garlic
- 2 tsp paprika
- salt and pepper to taste
- 1 tbsp vegetable oil
- 8 flour tortillas 8 inch
Garnishes - optional
- lime wedges
- fresh cilantro chopped
- sour cream
- avocado
Instructions
- Preheat oven to 400°F. Set aside a large baking sheet.
- Place the onions and bell peppers on a work surface and slice into 1/2-inch wide pieces. Next, cut the chicken into 1/2-inch wide strips.
- Scatter the chicken, peppers, onions and peppers evenly across the baking sheet. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on top and drizzle with oil.
- Using tongs or two spoons, toss all ingredients on the pan to coat evenly.
- Bake for 15 minutes.
- Remove from oven, and use tongs stir chicken and vegetables. Then slide them one-quarter of the way over, to make space for tortillas.
- Mop up excess juices with a paper towel, and then add the tortillas to the pan. Return to the oven and bake for 5 more minutes.
- Remove from oven and squeeze optional fresh lime on top. Serve in tortillas with optional cilantro, sour cream and avocado.