Last week I introduced a new (and hopefully long-running) feature on WorldofJoel. Its the Chef Joel & Jenn articles where I post up what new recipes Jenn and I are trying in the kitchen. Last weeks Roasted Red Pepper Chicken Pasta was our second big recipe try. Our first was done a couple months back, Oven Chicken Fajitas.
The recipe itself is straightforward and comes from really neat blog called BudgetBytes. They recommend making your our own spice mix but I prefer to use the Lawry's Chicken Fajita mix. You start by cutting up all the vegetables (red & green pepper, and an onion) and a chicken breast. Throw all the ingredients into a 13x9 pan, toss in some olive oil, lime juice (freshly squeezed) and a packet of the chicken Fajita mix and your good to go. Throw it into the oven at 400 degrees for 40 minutes and you've got yourself some delicious chicken fajitas.
This past Wednesday was the third time I had made this recipe and one trick that really made this batch a lot better was making sure to mix it up real well in the pan and then half way through the 40 minutes, to stir it really well and add in more lime juice. I made the fajitas with with a side of fresh white corn and we had one of the best meals I've ever made. This is another staple in the Szerlip home repertoire of dinner options.
Oven Chicken Fajitas Recipe
- 2 small (or 1 lg.) onion
- 2 medium green bell peppers
- 1 medium red bell pepper
- 1 lb. chicken breast*
- 2 Tbsp vegetable oil
- 1 medium lime
- 8 (6-inch) tortillas
- ½ cup sour cream (optional
- ¼ bunch cilantro (optional)
- Preheat the oven to 400 degrees.
- Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
- Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.
- Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.