In the past, when I have made fajitas I would either grill or pan fry the chicken, and sautee in the bell peppers20131010_175115 and onions. It was always a labor of love standing over the stove to make sure nothing burnt. ugh! But for this version, I was able to cut everything up and bake it all together, which was so much easier! And the way it filled the house with it’s deliciously spicy aroma made it that much better. I found the recipe on, but changed a few things such as more vegetables and actual diced tomatoes instead of canned. I will definitely be making this again.

Here’s what you need….

3 Large chicken breasts cut into strips (about a pound)

1 Green bell pepper (sliced)

1 Red bell pepper (sliced)

1 Medium white onion (sliced)

Flour tortillas

Sour cream

Grated cheese (I use mexican blend)

2 Avocados (sliced)


2 Tbsp. of vegetable oil

2 tsp. chili powder

2 tsp. cumin

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/4 tsp. salt

20131010_184250Preheat oven to 400 degrees. Take all the sliced vegetables and chicken and mix into a 13″x9″ pan. Mix the sauce ingredients together and pour into the pan – stir until everything is covered in sauce.  Place in the oven for 20-25 minutes or until chicken is done and vegetables are tender. Once finished, spoon into tortillas and top with avocados, sour cream and cheese. Voila! Super easy fajitas, with easy clean up. Next time I will serve this with rice and beans for a yumscrumptious Mexican dinner. Enjoy!