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)

Directions:

• 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