Being in school and working two jobs has definitely made me interested in fast, hands-off meals.  These Oven Chicken Fajitas are perfect for weeknight dinners.  After a little effort to chop everything up, you season everything and throw it in the oven.  Doesn’t get much simpler, and there are a wide variety of things you can do with these.  I served them bowl style, with cheese and guacamole, but you can use these on salad, on top of corn tortillas, wrapped up burrito-style in a flour tortilla, as quesadilla filling, as extra topping for rice and beans…the options are pretty endless.  While I stuck with pretty traditional onions and peppers, this would also be great with sliced zucchini or mushrooms.

I cut a few corners by using a spice blend from Spiceologist, but you could also use a taco or fajita seasoning packet from the grocery store if you’re short on time.

Oven Chicken Fajitas

Serves 6

Adapted from Budget Bytes

To make your own spice mix:

• 1 Tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/8 tsp cayenne pepper
• 1 tsp salt

Or

• About 2 Tbsp prepared spice mix (check to see if you spice mix includes salt, and adjust salt and pepper as needed)

• 1 large onion, sliced
• 3 bell peppers, sliced
• 1 lb chicken thighs, halved (chicken breast would also work, just adjust cook time accordingly)
• 2 Tbsp vegetable or olive oil
• 1 lime, juiced
• salt and pepper, to taste

Serving suggestions:

• brown rice or tortillas
• cilantro
• salsa
• guacamole
• lettuce
• lime wedges

Preheat oven to 400°F.  Grease a 9×13″ pan with cooking spray.

Once all the fajita ingredients are chopped, toss them in a large bowl with the vegetable oil, lime juice, and seasoning mix.  Season with salt and pepper, and spread out on the baking sheet.

Bake for about 30-35 minutes or until the chicken is cooked through.  Serve as desired.