Baked Chicken Fajitas

There are only a few things more satisfying than juicy chicken, crisp bell peppers and onions wrapped in a warm tortilla.  Actually, I can’t think of a more gratifying dinner than Baked Chicken Fajitas.  Okay… I’m lying again.  When it comes to Mexican food, I’ve got a few pleasurable, hit-the-spot dishes such as my Baked Burritos and Chicken Tortilla Soup.  I’m just still licking my lips from finishing these oven baked fajitas and think you’ll fall in love with them quickly too.

Have you tried uncooked tortillas yet?  You can find them in the refrigerated section next to cheese and eggs in the grocery store.  I purchase mine through Amazon or Costco in bulk.  I keep one package in the refrigerator and the other in the freezer.  When I need the frozen one to thaw, I just place in the fridge for 24 hours or on the counter for 2 hours. You cook them for about 20 to 30 seconds on each side and they’re ready!  Also, I love how TortillaLand keeps their ingredients simple and natural.  No preservatives, no cholesterol, no saturated fat (especially no lard), and just basic ingredients needed to make tortillas.  You’ll never want regular tortillas again after having these.

This recipe confirms healthy eating is enjoyable, full of flavor, and leaves your mouth and stomach very pleased. I have lots more tips and suggestions for you right here.

Baked Chicken Fajitas

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Ingredients

  

• 10 to 12 chicken tenders or 3 to 4 chicken breast thawed and cut into 1 inch pieces
• 1/2 cup fresh lime juice
• 1/4 cup olive oil
• 1 Tbs minced garlic
• 2 tsp cumin powder
• 2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 red bell pepper washed and sliced into thin strips
• 1 green bell pepper washed and sliced into thin strips
• 1 small sweet onion sliced into thin strips
• 1 can 15 oz organic diced tomatoes, drained

Instructions

 

• Combine lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper and pour over chicken in an airtight container. Refrigerate for at least 30 minutes. For best results, marinade for 2 hours rotating the container every 30 minutes to coat each chicken piece in marinade.
• Preheat oven to 400.
• Lightly spray 9x13 baking dish with olive oil cooking spray.
• In a large bowl, combine bell peppers, onions, and diced tomatoes. Pour chicken and marinade over and stir well. Pour contents into baking dish.
• Bake for 20 to 25 minutes until chicken is no longer pink.
• Serve on warmed tortillas with fresh salsa.