It’s no secret that we’re big fans of Mexican food around here. I grew up eating it at least once a week, and I love the flavors! I also like that it’s so easy to customize for all the different food preferences in our family. Each of us can build our dinner just the way we like it and enjoy, and mom doesn’t have to listen to any whining (score!). One of my favorite Mexican meals has always been fajitas… I love the juicy, crisp vegetables and the tender, flavorful chicken. Plus the little tortillas are pretty awesome, too!
These fajitas take only a few minutes to put together before baking, and they are super delicious. I also liked that the recipe made enough for two meals, so we could enjoy them twice! If your family is bigger than mine (or even if your kids are just less picky and could stand to eat a pepper or two) it might make just one meal’s worth (I think it made around six servings total). I went all overachiever and made my own flour tortillas to go with them, but they’d be great with store-bought tortillas too. We had them with some queso fresco (yum) and a little light sour cream, and they were great!
Baked Chicken Fajitas
adapted from Life as a Lofthouse
3 boneless skinless chicken breasts, cut into strips
1 tablespoon olive oil
salt and pepper to taste
2 teaspoons minced garlic
1 teaspoon cumin
1 teaspoon chili powder
1 medium onion, cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 can (15 ounces) diced tomatoes, drained
Preheat oven to 400. In a baking dish (I used 9 x 9, but 9 x 13 would probably be better) toss chicken with olive oil, salt and pepper, garlic, cumin, and chili powder. Toss in onions, green pepper, red pepper, and diced tomatoes, and mix gently to combine. Bake, uncovered, for 30-35 minutes, or until chicken is cooked through. Toss before serving to distribute juices.