Main Dishes

Baked Chicken Fajita

Cathie Parker
April 17, 2013
229

No need to stand over a hot stove....mix it up and let it cook!

12
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
½ tsp garlic powder
½ tsp dried oregano
¼ tsp salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole – if desired
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.
Nutritions

Calories
134

Sodium
494mg
20% DV

Fat
4g
7% DV

Protein
5g
10% DV

Carbs
17g
5% DV

Fiber
1g
6% DV
Mexican Chicken Baked

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2 t minced garlic
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1 t grated lemon zest ( plus 1 T lemon juice )
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2 c fresh baby spinach
1/2 c shredded mozzarella cheese
1/3 c Italian seasoned panko breadcrumbs
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1 T salted butter
6
  • Preheat oven to 400°F. Grease a 2-quart baking dish (such as 11 x 7-inch or deep 8-inch or 9-inch square); set aside.
  • Cook the pasta in a large pot of salted boiling water, according to...
    See the full directions on my site
Nutritions

Calories
807

Sodium
843mg
35% DV

Fat
44g
67% DV

Protein
53g
107% DV

Carbs
43g
14% DV

Fiber
17g
70% DV