How To Make Oven Chicken Fajita
The fresh, earthy, and fragrant Tex-Mex flavors of this chicken fajita dish are superb. Plus, it’s oven-cooked for a lighter and healthier alternative.
- 1lbchicken breasts,boneless skinless, cut into strips
- 6cupsbell peppers,sliced, about 3 peppers
- 10oztomatoes with chiles,diced, mild or hot
- 2tspchili powder
- ¼tspseasoning salt
- 1tbspolive oil
- black pepper,to taste
- flour or corn tortillas,for serving
- sour cream
- jalapeño peppers
Preheat oven to 425 degrees F.
Drain tomatoes well. Stir together chicken, onion, diced tomatoes, chili powder, cumin, seasoning salt, olive oil, and pepper.
Place in a 9×13-inch pan and bake for 15 minutes.
Remove from oven and stir in bell peppers. Bake an additional 10 minutes. Remove from oven and squeeze lime over the mixture.
Meanwhile, heat tortillas according to package directions.
Serve chicken mixture in tortillas with desired toppings.
- Calories: 234.71kcal
- Fat: 10.08g
- Saturated Fat: 2.43g
- Trans Fat: 0.08g
- Monounsaturated Fat: 4.63g
- Polyunsaturated Fat: 1.98g
- Carbohydrates: 18.10g
- Fiber: 5.32g
- Sugar: 8.83g
- Protein: 18.60g
- Cholesterol: 48.38mg
- Sodium: 181.81mg
- Calcium: 45.82mg
- Potassium: 694.17mg
- Iron: 1.95mg
- Vitamin A: 296.00µg
- Vitamin C: 204.88mg
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