Baked Chicken Fajitas

SweetySJD's Note:

This is easy and healthy.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 12.0 fajitas

• 1 lb boneless skinless chicken breast, cut into thin strips
• 1 (15 ounce) can diced tomatoes with green chilies, drained
• 1 medium onion, cut into thin strips
• 1 medium green pepper, cut into thin strips
• 1 medium red pepper, cut into thin strips
• 2 tablespoons canola oil
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon salt
• 12 flour tortillas, warm

Directions:

1. In a 13x9x2-inch baking dish coated with nonstick cooking spray, combine the chicken, tomatoes, onion and peppers.
2. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture, toss to coat.
3. Bake, uncovered, at 400°F for 20-25 minutes or until chicken is no longer pink and vegetables are tender.
4. Spoon onto tortillas; fold in sides.

Reviews

[Charlotte J]

Wonderful and so easy to make. I love that it goes in the oven as roasting the veggies bring out their natural sweetness. The only thing I'd do different next time would be to spread out the veggies more. I used large veggies and needed more room. So 2 baking sheets next time with some veggies with chicken on one and rest on the other sheet making sure veggies have plenty of room. Made for *1-2-3 Hit Wonders* game 2007

[Chef #565873]

Easy prep work, easy clean up and very tasty! I cheated and used a fajita mix instead of the spices (I was in a hurry for lunch lol) but everything was ready for the oven in a matter of minutes and the veggies came out tender with just a hint of crispiness...excellent. Plan on making often.

[CoffeeB]

This is such a quick and easy dish to whip together on busy work nights. The flavor is wonderful. I used home-made salsa in place of the tomatoes and am so glad I did. It gave it just the right amount of thickness for the sauce. A sure keeper~
Made for ZaarStars~