Oven Baked Chicken Fajitas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
+ 1 lb Boneless, Skinless Chicken Breasts, all fat removed and cut into strips (or bite-size cubes, if you prefer)+ One medium-sized white onion, cut into strips+ One medium-sized green bell pepper, cut into strips+ One medium-sized red bell pepper, cut into strips+ Half a can of sweet yellow and white corn+ 1 can of Del Monte Diced tomatoes with Basil, Garlic and Oregano+ 1 can of green diced chilies+ 3 TBSP Olive Oil+ 2 TBSP Ground Cumin+ 2 TBSP Chili Powder+ 2 TBSP Garlic Powder + 1/2 TBSP Dried Oregano+ 1/2 TBSP Fresh Cracked Black Pepper(Add salt to taste if you wish, I did not)
Pre-heat your oven to 400 degrees. Grease a 13x9 baking dish or pan (Or, just line it with aluminum foil).
In the pan, mix together chicken (yes, raw. It will cook with the rest of the food, eliminating the worry for illness) onion, peppers, tomatoes, corn and chilies.
In a small bowl, mix the olive oil with the spices to create a "sauce." You may need to adjust the olive oil depending on how much spice you use. I ended up added a little water to the bowl because my combination had created more of a paste. However, the tomatoes and chilies add a decent amount of liquid to the pan, so I probably shouldn't have done this. Drizzle this sauce over the ingredients in the pan, and mix to coat well.
Bake in the oven, uncovered, for 20-25 minutes, or until chicken is cooked through and your veggies are tender. You may want to mix things around in the pan halfway through cooking. A few minutes before the fajitas are finished, sprinkle the top of the mixture with half a cup of shredded cheese, if you wish.
Serve in a low carb whole wheat tortilla, and enjoy!
Serving Size: Fills about eight medium sized low carb whole wheat tortillas
In the pan, mix together chicken (yes, raw. It will cook with the rest of the food, eliminating the worry for illness) onion, peppers, tomatoes, corn and chilies.
In a small bowl, mix the olive oil with the spices to create a "sauce." You may need to adjust the olive oil depending on how much spice you use. I ended up added a little water to the bowl because my combination had created more of a paste. However, the tomatoes and chilies add a decent amount of liquid to the pan, so I probably shouldn't have done this. Drizzle this sauce over the ingredients in the pan, and mix to coat well.
Bake in the oven, uncovered, for 20-25 minutes, or until chicken is cooked through and your veggies are tender. You may want to mix things around in the pan halfway through cooking. A few minutes before the fajitas are finished, sprinkle the top of the mixture with half a cup of shredded cheese, if you wish.
Serve in a low carb whole wheat tortilla, and enjoy!
Serving Size: Fills about eight medium sized low carb whole wheat tortillas
Nutritional Info Amount Per Serving
- Calories: 218.4
- Total Fat: 9.4 g
- Cholesterol: 8.9 mg
- Sodium: 744.2 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 10.1 g
- Protein: 13.0 g