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:
- In large Ziploc bag, combine chili powder, cumin, garlic powder, and oregano. Shake to mix.
- Thinly slice chicken, peppers, onion, and add to bag.
- Drain tomatoes and green chilies and add to bag. Shake to combine.
- Let mixture sit in refrigerator to marinate, 1 hour to overnight.
- Dump mixture into baking dish and bake 350* 30 minutes.
Baked Chicken
Fajitas recipe adapted from RealMomKitchen.com.
No comments:
Post a Comment