Oven Chicken Fajitas

Oh my poor, precious, neglected blog. How I have missed you! But do you know what this post means? It means I'm DONE with my comprehensive exams! Which means I'm basically done with my master's degree! Life is so awesome right now. I can finally relax and do things I want to do, like waste my life away on Pinterest, up my running distances, and more importantly, catch up on my food blogging! Will has been doing some amazing cooking, and as always, trying out a ton of new recipes, so it's time that I do them some justice and post about them. It has saddened my heart to see that I've posted so little in March, but between my unexpected spring break and comps, my life was completely upheaved. But it is all over and behind me now and the perfect recipe to start with are these fajitas!


I love Mexican food of any kind, but sometimes it's hard to find recipes that aren't dripping in processed cheese (read: Velveeta, formerly one of my favorite things to have in the fridge). When Will suggested these fajitas, not only did the recipe sound enticing, but it was nice to hear an option of Mexican food that wasn't doused in an ungodly amount of fake yellow stuff that gets labeled cheese. Now, I'm not trying to pick on Velveeta because I love it as much as the next person, but I just know it's so awful for you that I try to avoid it. Anyways, these fajitas pretty much use all fresh ingredients except for the sour cream and tortillas, which makes them super delicious. They get a nice smokey flavor from the oven and were better than stovetop fajita mixtures that we've had in the past. And while the ingredient list looks a little long, it's mostly spices, so it's actually fairly simple to throw together. Definitely check this one out!

Cooking Notes: Will pretty much followed this recipe as is, only altering some spice amounts here and there.

Oven Chicken Fajitas (adapted from Budget Bytes; serves 4)
1 tbsp chili powder
1/2 tbsp paprika
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin
1/8 tsp cayenne pepper
1 tsp sugar
1/2 tsp salt
1/2 tbsp corn starch
2 small onions
2 medium green bell peppers
1 red bell pepper
1 lb. (ish) chicken breast
2 tbsp veggie oil
1 medium lime
8 (6-inch) tortillas
Sour cream and cilantro for toppings

Preheat the oven to 400 degrees. Mix the first 10 ingredients together in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne, sugar, salt and corn starch). Cut the onion and bell peppers into 1/4 and 1/2 inch wide strips. Place them in a large 9x13 inch casserole dish. Slice the chicken breast into very thing strip and add it to the dish with the veggies.

Sprinkle the seasoning over the meat and veggies. Drizzle the veggie oil over everything and 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 halfway through. Squeeze the juice from half of the lime over top of the meat and veggies after it comes out of the oven. Scoop a small amount of meat and veggies into the center of each tortilla. Top with a few sprigs of cilantro or a dollop of sour cream.