Baked Chicken Fajitas

Over the weekend we were chilling at some friends’ house watching the Packers beat the Vikings (WOO!).  When we hang out, we almost always have dinner together.  We usually order a chicken marsala pizza (oh so good, but oh so bad) and make a huge salad, but since we’re all on a healthy kick-start to 2013, we decided to make dinner instead.  Usually I bring the recipe and handful of not-so-common ingredients, and we whip something up together.

I dug out of the first Pinterest recipes finds I tried and we got to it.  We chopped some veggies, sliced some chicken, tossed it in a large Ziploc bag with some seasonings, and let it sit for an hour or two.  When ready, we dumped the contents, liquid and all, into a baking dish, popped it in the oven, and 30 minutes later, had an awesome meal.

I’m telling you – this is the way to do it!   And… another Green Bay WIN!

Baked Chicken Fajitas

Before & After:
Baked Chicken Fajitas

What You Need:

• 4 boneless, skinless chicken breasts
• 2 bell peppers (I used orange and yellow)
• 1 large onion
• 2 tsp cumin
• 2 tsp chili powder
• ½ tsp garlic powder
• ½ tsp dried oregano
• 1 (15oz) can diced tomatoes with green chilies
• Toppings such as tortillas, rice, sour cream, shredded cheese, etc.

How You Do It:

1. In large Ziploc bag, combine chili powder, cumin, garlic powder, and oregano.  Shake to mix.
2. Thinly slice chicken, peppers, onion, and add to bag. 
3. Drain tomatoes and green chilies and add to bag.  Shake to combine.
4. Let mixture sit in refrigerator to marinate, 1 hour to overnight.
5. Dump mixture into baking dish and bake 350* 30 minutes.

Baked Chicken Fajitas recipe adapted from RealMomKitchen.com.