Oven Baked Chicken Fajitas
Serves 6-8
adapted from Real Mom Kitchen
2 lbs. boneless, skinless chicken breasts, cut into thin strips
3 T. avocado oil
4 t. chili powder
4 t. cumin
1 t. garlic powder
1 t. oregano
1/2 t. salt
10 oz. can mild Rotel, diced tomatoes with green chiles, drained of excess juice
4 oz. can mild green chiles
1 medium onion, sliced
1 large bell pepper, sliced (half green, half red)
12 flour tortillas
Toppings: cheese, sour cream, guacamole
Preheat oven to 400 degrees. Place chicken strips on a half sheet baking tray. In a small bowl combine oil and spices into a paste. Drizzle spice mixture over the chicken and stir to coat. Add drained Rotel tomatoes, peppers, green chiles and onions to the pan and stir to combine. Bake uncovered 20-25 minutes or until chicken is cooked through and vegetables are tender. Serve on tortillas with desired toppings.
