#FoodieFriday: Oven-Baked Chicken Fajitas

I love fajitas. The problem is that they're obnoxious to order in a restaurant (they simply take up too much real estate on the table, but sometimes I just don't care). If you're making them at home, sometimes the weather outside just doesn't cooperate. The best ones I've made have a tequila-lime marinade, but these, like most, require a grill.

Pic from Life in the Lofthouse

Enter these Oven-Baked Chicken Fajitas from Life in the Lofthouse. They're are absolutely perfect for a busy day (long work day, holiday stuff, you name it)--they take very little prep time, have the meat and veggies built in, and have a lot of flavor for some simple ingredients. And, as you probably guessed, they're made right in your oven.

A few tiny changes/adaptations I made: I used no-salt-added diced tomatoes, and added a little salt to the spice mix to have more control over how much was added to the dish. You could also add a can of diced green chilies, or diced tomatoes that have them already in there.

Make sure to generously cut the peppers and onions. If you slice them too thin, they'll be too soft and flexible after baking and will have lost that satisfying crunch you want. I'd say slice them about a half-inch thick. I was very happy with how ours came out. And use whatever color peppers you want--whatever's cheapest at the store, or whatever looks good.

Even with the two of us, this dish will provide a few days of leftovers. Yum!

xoxo Sarah