Oven Roasted Chicken Veggie Fajitas

Yesterday I wanted to make a kind of Mexican dinner so I started searching for something easy and light. I love tacos, burritos, quesadillas and so on.... I checked to see if I had tortillas and all the ingredients that this recipe needed and the only thing I was missing was the red pepper which wasn't really important.

I can't go on without telling you guys that I will be making sourdough bread pretty soon, yes!!!! I'm so excited about my bread machine and trying new things in it. Yesterday I made the starter which is the sourdough (yes it already smells sour in my kitchen but my husband loves it and is looking forward to trying the bread)

Yes, I know it looks gross but I will show you when I make my bread and then you will tell me if it looks gross or what.

Now back to our main purpose, our chicken fajitas recipe and yummy pictures. I followed this recipe step by step and the only thing I added was corn in place of the red peppers. It needed to look pretty and colorful.

SEASONING

1 Tbsp chili powder

½ Tbsp paprika

½ tsp onion powder

¼ tsp garlic powder

¼ tsp cumin

⅛ tsp cayenne pepper

1 tsp sugar

½ tsp salt

½ Tbsp corn starch

FAJITAS

2 small (or 1 lg.) onion

2 medium green bell peppers

1 medium red bell pepper

1 lb. chicken breast*

2 Tbsp vegetable oil

1 medium lime

8 (6-inch) tortillas

½ cup sour cream (optional)

¼ bunch cilantro (optional)

Instructions

Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).

Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.

Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning.

Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.

Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

Looked so good and tasted delicious!!!! I didn't have sour cream for the dollop, but to be honest it really didn't need it. Definitely will be making this again. 

Hope you get to make this and enjoy it as much as we did.