Baked Chicken Fajitas

These fajitas are so delicious and HEALTHY!!! The worst part about them is the tortillas, and if you use wheat (which we didn't), you're good to go.  Also, there's a recipe for homemade tortillas I'm going to try very soon, so I'll let you know how that goes :) Anyway, I got this recipe from Six Sisters' blog, and it was one of the quickest and easiest dinners I've made; the prep took about 15 minutes and it baked in about 25!

Baked Chicken Fajitas

Serves 4-6

1 lb boneless, skinless chicken breasts, cut into strips (about 2 breasts)

1 15-oz can diced tomatoes (I just chopped up 3 or 4 fresh tomatoes)

1 4-oz can diced green chilies (I chopped up 1 or 2 jalapenos that I had frozen from the farmer's market)

1 large bell pepper, seeded and sliced

1 medium onion, sliced

2 tbsp vegetable oil

2 tsp chili powder

2 tsp cumin (I used about 1/2 tsp and it was still too much for my taste, so I'd cut back)

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp salt

12 flour tortillas, warmed to serve

1. Preheat oven to 400°F. Grease a 9x13 baking dish.

2. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.

3. In a small bowl, combine the oil and spices. Drizzle mixture over chicken and toss well to coat.

4. Bake uncovered for 20-25 minutes, or until chicken is cooked through and vegetables are tender.

Serve with warm tortillas, lemon wedges, plain yogurt, avocado slices, and a shaker of salt!!! (And if you're Roya, a HUGE Patron margarita!) Enjoy!!!