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Baked Chicken Fajitas are suuuppper easy to whip together for a delicious weeknight meal. And its healthy too!
I don’t buy food magazines very often. Those things are so expensive. I have a hard time paying $10 for a monthly publication which is mostly ads and recipes I will never cook. I also have a hard time throwing them away. I mean I paid $10 for that thing! I am keeping it! Which is why I had every issue of Gourmet magazine published in the last 4 years at my house that I threw (most) of away when we moved. I have holiday magazines from 7 years ago that I still cook out of for the holidays for crying out loud.
But, there are times when give in. Times when I simply can’t help myself and give in to the temptation of a new magazine and then hide it from my husband so he won’t give me that look that says’ “Do you really need another cooking magazine?” My defense, of course, is that it’s research for new blog fodder.
You guys back me up if he asks, okay?
What I find, is that the magazine I most often come home with is a publication of Taste of Home Magazine. Which is funny because my mother and my late grandmother have had a subscription to that magazine since it began it’s tear-out recipe cards and a fairly difficult toothpick hunt within it’s pages ( I never could find that dang toothpick) As far as cooking magazine’s go, I feel like you get the most bang for your buck. There aren’t any ads and the recipes are realistic for family meals. You don’t have to wade through a bunch of fluff about the new stylish whisk that just came out or what shade of Jello best matches your eye color. It’s just recipes. Good, solid recipes. I’m not getting bamboozled. I’m getting every penny of what I am paying for. I appreciate that.
Baked Chicken Fajitas
adapted from Taste of Home Magazine
serves 4 – 6
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 T vegetable oil
2 t. chili powder
2 t. cumin
1/2 t. garlic powder
1/2 t. dried oregano
1/4 t. salt
12 flour tortillas, warmed to serve
Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.
In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and enjoy!!
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 oz can diced tomatoes 15
- 1 oz can diced green chilies 4
- 1 medium onion sliced
- 1 large bell pepper seeded and sliced
- 2 T vegetable oil
- 2 t . chili powder
- 2 t . cumin
- 1/2 t . garlic powder
- 1/2 t . dried oregano
- 1/4 t . salt
- 12 flour tortillas warmed to serve
- Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.
- In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
- Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and enjoy!!