Wednesday, April 17, 2013

Oven Baked Chicken Fajita's

Here is my second recipe this week from Life is a Lofthouse. I made this with the Mexican Rice on the side. I LOVED IT. Also gluten-free for the little one since she's never liked burrito/taco style foods so she just ate it without the tortilla. If you must have a tortilla, I haven't heard of a great gluten-free alternative, so maybe just turn this into a nice rice topper, wrap it in some lettuce or make a chicken taco salad out of it with corn tortilla chips. The flavor is great!

What you will need:

  • 3 boneless skinless chicken breasts, cut into long strips
  • 2 T olive oil
  • 1 tsp. Cumin
  • 1 tsp. Chili powder
  • 1/2 tsp. dried Oregano
  • 1/2 tsp. Garlic powder
  • 1 (15 oz.) can diced tomatoes, drained
  • 1 red pepper, seeded and sliced
  • 1 green pepper, seeded and sliced
  • 1 onion, sliced
  • tortilla's ( I get Abuela brand in the refrigerated section so I can cook my own)
  • Cheese (optional)
  • Cilantro (optional)
  • Sour cream (optional)
  • Salsa (optional)
  • Mexican Rice (optional as a side dish and is great on the fajita as well)
  • Preheat oven to 400 degrees
  • Spray a 9x13" pan
  • In a small bowl combine olive oil, cumin, chili powder, oregano and garlic powder
  • Place chicken strips in the pan and coat with spice mixture
  • Pour the tomatoes evenly onto the chicken
  • Place the peppers and onions over the chicken and tomatoes
  • Bake for about 30 minutes or until chicken is done

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