Recipe: 30 Days to Fit: Oven Baked Fajitas

OK this is beyond easy and makes great left-over lunches.  You could even put a large batch together on the weekend and divide it up into smaller baggies to freeze and bake later.  Since I have 3 voracious teenagers and a total of 7 in my house right now I made an extra large batch (X3) for dinner and hopefully some leftovers tomorrow.   I'm not counting on that though.  Ha! 

Delicious Oven Baked Fajitas

*gluten free, dairy free, sugar free, soy free, no artificial ingredients

Ingredients:

1 pound organic boneless skinless chicken breasts cut into strips
2 T. olive oil plus more for coating pan
2 tsp. chili powder (mild or hot - your choice)
1/2 tsp cumin
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried cilantro
1/2 tsp sea salt
1/4 tsp ground pepper
1 can organic diced tomatoes
1 can green chili's (mild or hot - your choice)
1 large yellow onion, sliced into strips
1 green pepper, sliced into strips
1 red pepper, sliced into strips
1 jalapeno pepper, sliced

Instructions:

Preheat oven to 400 F.  Place chicken strips in a 13 x 9 pan that has been coated with olive oil.  In a small bowl combine the oil, chili powder, cumin, garlic powder, oregano, cilantro, sea salt and pepper.  Drizzle the mixture over the chicken and stir until well coated.

Add the tomatoes, chili's, onion and peppers and stir until combined.
Bake uncovered for 20 - 25 minutes (longer if a bigger batch) until the chicken is cooked through and the vegetables are tender.  Again if you are making a larger batch you may want to stir halfway through the cooking time so everything cooks evenly.

Serve with organic seasoned brown rice* and black beans.

*When cooking my brown rice for Mexican dishes I cook it in organic chicken stock and add pepper, a dash of chili powder, some cilantro and a dash of lime juice.

If you want a tortilla you can make or buy gluten free tortilla's at most grocery stores.  I like to wrap mine in a lettuce wrap or just eat from a bowl.

Top with your favorite salsa!  Enjoy!

NOTE:  If you want the veggies to be more "crunchy" then I suggest doing this and then finishing it up the last 5 minutes in a very hot pan (I use cast iron) on the stove top.  It makes the veggies just like they are in restaurants.

NOTE:  I took the leftovers (yes there were a few) and put them in a quart size freezer baggie.  When I want them for lunch or dinner I can take them out of the freezer and let them thaw and then throw them in a pan for 5 minutes to crisp up and voila' - a quick and delicious (and most importantly healthy lunch or dinner).

NOTE:  I put a portion of them layered with the black beans and rice in a glass bowl and sent it to work with my husband this morning.  He can heat it up at work and have a nutritious lunch!