As you can tell by this, and the next post, we are on a fajita kick lately. I've been enjoying making them because it's paleo friendly (minus the shells obviously) and the family enjoys them. Especially Brian. For the kids I will usually just cut up the meat and make some fajita meat quesadillas with brown rice and shredded cheese. They eat it so much better that way then if I tried giving it to them as a fajita. Same thing, won't eat it. Whatever.
I liked that this recipe was able to be baked. It was so, so, so easy to make and tasted great leftover (cold or reheated). We will definitely be making this again!
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil (I used olive oil)
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve (omit for Paleo)
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.
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