Mexican•quick
Baked Chicken Fajitas
Zest Mexican flavours abound in this Chicken and Peppers bake which is so versatile!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb boneless chicken (cut into slim 2 inch strips)
- 1/4 cup olive oil
- 2 cloves garlic (crushed/minced)
- 3/4-1 tsp red chilli powder
- 3/4-1 tsp cumin powder
- 3/4-1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried oregano
- 2 tbsp Lime Juice
- 1 red onion - cut into strips
- 1 green pepper - cut into strips
- 1 red pepper - cut into strips
- additional salt and pepper for seasoning
- Tortillas
- Minced scallions
- Chopped cilantro
- Lime Wedges
- Sour Cream
- Salsa
Instructions
- 1
Combine all the marinade ingredients, whisk well
- 2
Pour over the chicken and set aside for 30 minutes. You can use this time to chop the peppers/onion and gather your toppings
- 3
Preheat the oven to 375
- 4
Tip the marinaded chicken onto a baking sheet/dish
- 5
Scatter the chopped onion and peppers around it and season them with a pinch each of salt and pepper
- 6
Bake until the chicken is cooked through - check at the 20 minute mark, if it isn't done go for another 5.
- 7
Pile the chicken and peppers into a tortilla or over rice, add your toppings, and enjoy!