Friday, March 6, 2015

Oven Chicken Fajitas

These fajitas have changed my whole perspective. I actually have several cast iron skillets--even the flat ones like you get fajitas on at a restaurant--but I never get that smoky flavor or the perfectly soften vegetables. Somehow my veggies always end up soggy and the chicken just so-so. Well that's all changes and I'll never bother making skillet fajitas again. Seriously, no need to stand by the stove willing the excess water to cook off. Just chop the veggies, slice the chicken and season them up. Toss it all in the oven and behold--amazing fajitas. Dave was totally on board and said these fajitas were better than one of our favorite Mexican restaurants. Oh, and I totally made this while Logan slept in the carrier. I kept asking him to help, but he just yawned and snuggled in for a nap. He's not yet useful in the kitchen.

I've been really lucky to find some delicious and simple dinners that I can prepare even when Logan doesn't recognize that Mommy needs to make dinner. Beth from Budget Bytes really hit a home run with this recipe that is easy and inexpensive to make. The ingredients are simple and the preparation even easier. Feel free to use your own seasoning or a packet, but I loved this blend. You could make it up in advance (or double or triple it and have it ready to go anytime). The heat was perfect and the flavors were exactly right to get a nice smokiness. Feel free to swap the chicken for beef or pork--it would all be good. Serve it up on warm tortillas with your favorite toppings--sour cream, cheese, guacamole, whatever. Yum!

Oven Chicken Fajitas


1 Tablespoon chili powder
1 1/2 teaspoons paprika
1 1/2 teaspoons corn starch
1 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cumin
2 green peppers
1 red pepper
1 large onion
1 pound chicken breasts (not pictured because of mommy brain)
2 Tablespoons vegetable oil
1 lime
8 flour tortillas

In a small bowl combine chili powder, paprika, corn starch, sugar, onion powder, salt, garlic powder and cumin.

Slice peppers into thin strips and onions into half moons. Place in a 9 x 13 inch baking pan.

Thinly slice chicken into strips. Add to pan with veggies.

Evenly distribute seasoning mix over chicken and vegetables, then drizzle oil over the whole pan. Toss to coat everything.

Bake at 400 degrees F for 35-40 minutes, taking out of the oven to stir at about the 20 minute mark.

Remove from oven and squeeze lime juice over the whole pan. To serve, warm tortillas and spoon fajita mixture down the middle. Add cheese, sour cream or any other desired toppings.

Makes 6-8 servings.

Happy Baking,
The Cookie Princess

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