So easy and delicious, too! Serve with lime wedges and sour cream for an extra treat. Make a sopapilla cheesecake for dessert.
Blue Ribbon Recipe
These tasty sheet pan chicken fajitas couldn't be easier to prepare. Just pop them in the oven and you're done. Once baked, the chicken remains juicy. The marinade (with chili powder, cumin, and dried oregano) is full of flavor and infuses into the chicken, tomatoes, and bell peppers. Serve the fajitas with a squeeze of lime and your favorite toppings for an easy and tasty dinner.
chicken breasts, boneless and skinless, cut into strips
diced tomatoes, 15 oz.
diced green chilies, 4 oz.
bell pepper, seeded and sliced
flour tortillas, warmed to serve
How To Make baked chicken fajitas
Preheat oven to 400. Grease a 9X13 dish. Mix together chicken, tomatoes, chilies, peppers, and onions.
In a small bowl, combine the oil and spices. Drizzle over chicken and toss to coat.
Bake uncovered for 20-25 minutes until chicken is cooked and veggies are tender. Serve with warm tortillas. Great with a wedge of lime and sour cream.
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