Fajitas are normally are often cooked on the stovetop. When you are in the middle of Georgia’s summer and the temperatures are over 90 degrees, it is hard to stand over a hot stove. This is a fast and easy recipe, packed with veggies, that allows you to take a break while your oven does the work.
Number of servings: 6
1 pound boneless, skinless chicken breast, cut into thin strips
1 can (14.5 ounces) diced tomatoes and green chilies
1 medium onion, cut into strips
1 medium green pepper, cut into thin strips
1 medium red pepper, cut into thin strips
2 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
12 flour tortillas (6 inches), warmed
1. Preheat oven to 400 degrees
2. Cut all veggies and chicken. Combine ingredients in a 13x9-in baking dish; toss to coat
3. Bake uncovered for 20-25 minutes of until chicken and veggies are tender (chicken should no longer be pink).
4. Spoon on tortillas; fold in desired sides.
Amount per Serving
Servings per recipe: 6 (1 serving = 2 fajitas)
Amounts per serving
Fat: 8 g (1 g Saturated fat)
Carbohydrate: 41 g (may vary depending on tortilla brand)
Fiber: 5 g
Protein: 27 g
Recipe Adapted from Taste of Home