Baked Chicken Fajitas

Every year we plant green peppers in our garden and most years they do great. This year was no exception. I have had a ton of green peppers and am getting creative with ways to use them.

I have been freezing some of them and will share some tips on that soon, but we have also been using them a lot in things like fajitas.

I recently changed up fajita night a little bit by making them in the oven. The texture is a little different than cooking them on the stove, but we really enjoyed them.

I loved how easy cooking them in the oven was. I could just put them in the oven and work on other things while they cooked. They did have a little more liquid when cooking them in the oven, but we simply used a slotted spoon when serving them to drain some of that off and it worked great.

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Yield: 6 servings

Baked Chicken Fajitas

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Fajitas are easy and delicious with this baked chicken fajita recipe.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 2 pounds boneless skinless chicken breast or tenders
• 1 can diced tomatoes with green chilies, drained
• 1 onion cut into strips or diced
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 tablespoon cornstarch
• 1/2 teaspoon garlic powder
• 1 teaspoon paprika

Instructions

1. Preheat oven to 400.
2. Place chicken in a 9x13 pan.
3. Place onions and peppers on top of chicken.
4. In a bowl combine tomatoes, spices, and cornstarch. Spread over chicken and onions.
5. Bake covered for 20 minutes. Uncover and bake 10-20 more minutes or until chicken is done. (Chicken tenders will take less time than chicken breasts)
6. Serve on tortillas.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 305Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 131mgSodium: 804mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 49g

Nutritional values are approximate and aren't always accurate.