From Where I Stand {Chicken Fajitas}

Scrumptious! The hubby spoke right up after his first bite and said to add this one to the rotation on our monthly meal plan. I'm glad he said so because I was planning on it after I had a few bites. It is just that good (and healthy)! And the best part is we can both eat it. Nick eats his in a tortilla and mine tops a bed of salad greens & cilantro (LOVE it!) since I stay away from grains these days. 

Ingredients:

1 lb. boneless, skinless chicken breasts cut into strips (I used tenderloins and left them as is)

2 Tbsp vegetable oil (My preference is olive oil)

2 tsp chili powder

2 tsp cumin

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp salt (I omitted this and would again)

1 (15 oz) can diced tomatoes with green chilies

1 medium onion, sliced

1 large bell pepper, sliced (I used a mix of red, orange, and yellow)

Flour tortillas

Toppings: i.e. cheese, sour cream or greek yogurt, guacomole, salsa

Preheat the oven to 400 degrees. Grease a 9x13 pan and place chicken in it. 

In a small bowl combine the oil and spices. 

Drizzle the mixture over the chicken. Stir to coat. 

Add the tomatoes, peppers, and onions. Stir. 

Bake, uncovered, for 25 minutes or until chicken is fully cooked

Serve on tortillas with desired toppings. 

Picture from an old blog of mine, hence the watermark.

Nick admitted he made his into more of a burrito after requesting rice. I was fine with this and served up some brown rice seasoned with cumin and garlic salt. Whatever keeps him happy!

Enjoy! Be sure to check out my friend Christina's recipe for veggie calzones.