Chicken Fajitas, the easy way
We really like chicken fajitas and I usually grill them, but this time I let the chicken and veggies soak up a good marinade, and then let it all roast in the oven.
They turned out great, the flavors were so delicious, and I let the oven do most of the work.
This is a simple healthy meal that hit the spot and made us happy. It doesn’t get much better than this, and it’s easy peasy!
1 pound boneless, skinless chicken breasts, cut into 2” strips
1 tablespoon garlic, chopped
1 tablespoon fresh lime juice
2 teaspoons olive oil, divided
1 teaspoon ancho chile powder
Non-stick cooking spray
1 Vidalia onion, sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 small tomatoes, chopped or 1 (14.5 ounce) can diced tomatoes
½ teaspoon salt
½ teaspoon seasoned pepper
4 tablespoons salsa
8 flour tortillas
Sliced green onions
Shredded cheddar cheese
Heat oven to 400 degrees.
In a bowl, toss chicken with garlic, juice, 1 teaspoon oil and chili powder, marinated for 20 minutes.
Coat a rimmed baking sheet with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes, salt, pepper, salsa and remaining 1 teaspoon oil, toss to combine.
Roast, stirring once, until chicken is cooked through, about 20 minutes.
Fill warm tortillas with chicken mixture and serve with toppings.