It is summertime and I want to eat fajitas outdoors. Would you enjoy making up some fajitas just using this one pan? And then following it up with all the rest of the spread? The ones I think of are cheese, salsa, guacamole, chips chips chips, definitely some good tortillas. Do you like corn or flour tortillas? I like that fajita tortillas are in the petite and pleasant smaller size. Green onion, ciltanto, some fresh tomatoes, black beans, pico. I guess there could be lettuce too.
OVEN ROASTED FAJITAS
Serves 3-4
1 onion, sliced
1 green bell pepper, sliced
1 red bell pepper sliced
4 boneless, skinless chicken breasts, sliced
3 tablespoons olive oil
1 lime, juiced
3 tablespoons homemade taco seasoning
Tortillas and your favorite fajita toppings
Preheat oven to 400 degrees. Place onion, peppers, and chicken in 9×13 glass baking dish. Drizzle and coat with olive oil. Sprinkle taco seasoning over dish and toss to coat.
Roast in the oven for 25-35 minutes, stirring once halfway. Top with lime juice.
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper sliced
- 4 boneless, skinless chicken breasts, sliced
- 3 tablespoons olive oil
- 1 lime, juiced
- 3 tablespoons homemade taco seasoning
- Tortillas and your favorite fajita toppings
- Preheat oven to 400 degrees.
- Place onion, peppers, and chicken in 9x13 glass baking dish.
- Drizzle and coat with olive oil. Sprinkle taco seasoning over dish and toss to coat.
- Roast in the oven for 25-35 minutes, stirring once halfway.
- Top with lime juice.
