Easy Weeknight Baked Chicken Fajitas

I know weeknights can be pretty hectic.  Between getting home from school/work late, kids, homework, practices, it can be down right crazy.  This is a simple and delicious meal that can be prepped the night before or that same morning then just put it in a dish and pop it in the oven.  Voila! You have a homemade meal that you spent five minutes on and everyone will love it!  Pete preferred this recipe than my go to recipe for fajitas and this one just happens to be waaaay easier! Score!

Cooking Ingredients

Baked Chicken Fajitas

Adapted from Six Sisters Stuff

 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 Tablespoons Kelapo Coconut 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

Kelapo coconut oil nonstick spray

Preheat the oven to 400 degrees. Grease a 13×9 baking dish with Kelapo nonstick spray. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.  In a small bowl combine the coconut 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.

Baked Chicken Fajitas

Note: I like to warm my tortillas in a hot pan with a tiny spray of Kelapo nonstick spray. Spray pan, then warm tortilla for about 20 seconds on each side.  If it is one of those crazy nights I talked about before just put your tortillas between two damp paper towels and throw them in the microwave for 30-45 seconds or until warmed through.

Serve with cheese, sour cream, guacamole, salsa, and chips!

–          Jen


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