There is something about fajitas that my family loves. Whether we prepare them in the wok, slow cooker, oven or on the BBQ... There is really no right or wrong way to making them. All that varies is the amount of time you spend slaving over a hot stove or grill cooking.
One of my go-to recipes during the Summer is my recipe for Oven Baked Chicken Fajitas. It's a recipe that requires minimal preparation, and bakes while you enjoy time relaxing in the backyard, soaking up the sun... (Who am I kidding!? There is no relaxing in my house during the dinner ...ahem... witching hour!)...
3-4 Boneless, Skinless Chicken Breasts (cut into thin stir fry strips)
540ml Aylmer Accents Spicy Red Pepper Petit Cut Stewed Tomatoes
1 medium sweet onion, cut into strips
1 red pepper, cut into strips
1 orange pepper, cut into strips
2 tbsp extra virgin olive oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp Club House Garlic Powder Plus (If you don't have this on hand, you can use regular Garlic Powder)
1/2 tsp dried oregano flakes
1/4 tsp seasoning salt
Preheat oven to 400 F.
Place chicken strips in 9x13 casserole dish.
In a small bowl, mix together spices with the extra virgin olive oil.
Drizzle the spice mixture over the chicken and stir to coat.
Top chicken with peppers, onions and stewed tomatoes. Stir to combine.
Bake uncovered for 25 minutes or until chicken is cooked through and vegetables are tender.
Serve over tortillas with your favourite fixings. Alternatively, you could opt for a Fajita Melt by topping a sliced Italian loaf with a light coating of salsa, oven baked fajitas and a slice of jalapeno Monterey jack cheese. Place under broiler for a couple minutes until cheese is bubbly.