Baked Chicken Fajitas

Chicken fajitas are one of our favorite dishes, and I can't believe I haven't shared any of our favorite recipes yet!  I have three recipes that are in a rotation.  With the chilly months upon us, today I am sharing our winter go-to version...Baked Chicken Fajitas.   This is such an easy recipe which, with a little advance prep work, can be a great weeknight dinner!   Just prepare the chicken, cut veggies, drizzle a little sauce, toss it all in the baking dish and throw it in the oven.  The seasonings I have listed below are just a suggestion and should be adjusted based on your taste and heat tolerance. 


Baked Chicken Fajitas
Yields 4 to 6 servings

Ingredients
1 pound boneless, skinless chicken breasts, cut into thin strips
1 can (14.5 ounces) diced tomatoes with chiles, drained
1 medium onion, cut into thin strips
2 medium peppers, cut into strips (preferably different colors (red/green), go with what's good!)
2 tablespoons canola oil
2-3 teaspoons chili powder, adjust amount to taste
2 teaspoons ground cumin (or fajita seasoning), adjust amout to taste
1-2 teaspoons hot sauce (optional, adjust to taste)
1/4 teaspoon salt
1 lime
12 6-inch tortillas (corn or flour), warmed
Toppings (optional): shredded cheese, salsa, sour cream, shredded lettuce, guacamole
Cooking spray

Directions

1. Preheat oven to 400 degrees.  Spray a 13x9 baking dish with cooking spray. 
2. In prepared baking dish, toss chicken, tomatoes, onion and peppers until combined.
3. In a separate dish, preferably with a spout, whisk together oil, chili powder, cumin, hot sauce and salt, until combined.  Drizzle over chicken mixture and toss to coat.  Squeeze the juice of 1 lime over the mixture.
4. Bake, uncovered, for 20 to 25 minutes, or until chicken is no longer pink and vegetables are tender. 

Note: I butterfly the chicken breast and then cut into strips, so they're thin enough and will cook evenly and thoroughly.

Slightly adapted Taste of Home as seen on The Rookie Chef