December 1, 2014

baked chicken fajita

One of our dinner mainstays is fajitas. Whether it's made with beef or chicken, it's one of those quick no-fuss home cooked favorites. This was the first time I tried to bake fajitas and it proved to be even less work. I just marinated about 1 lb of chicken breast strips (chicken tenderloins may also be used) with a combination of minced garlic, cumin, chili powder, lime juice and 1 teaspoon salt for about an hour. Store-bought taco seasoning may also be used.

Slice up some red onion, red and green bell peppers into strips. Toss the vegetables with the marinated chicken strips. Bake at 375F for 45 minutes or until chicken is fully cooked. The vegetables retained their nice colors after baking. Garnish with sliced green onions.

The baked chicken fajita as shown above served with corn tortillas, avodacos, sliced japapenos, chopped fresh cilantro and more sliced green onions. Any dinner time can be turned into a Mexican fiesta with this meal :-)

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