Do you love fajitas as much as I do? I USED TO cook my fajitas in a pan on top of the stove and they were great but I had to season the chicken, cook it, keep it warm while I cooked the peppers and then add it all back into the pan to reheat. Then I found this Oven Fajitas recipe and I was so happy. It is super easy, I can put this dish together quickly, throw it in the oven for 40 minutes and supper is served! Tons of chicken and 3 varieties of peppers make this a filling meal by itself or serve with a side green salad.
Leftover are even better reheated the next day for lunch or use your leftovers to make my Healthy Burrito Bowl. (click link to see a great second day meal.)
- 2 small onions, sliced thinly
- 2 green peppers, sliced thinly
- 1 red pepper, sliced thinly
- 1 yellow or orange pepper, sliced thinly
- 1 lb chicken breasts, sliced thinly (about 4 chicken breasts)
- 2 TBSP Olive Oil
- 1 TBSP chili powder
- 1/2 TBSP paprika
- 1/2 TBSP corn starch
- 1 tsp sugar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/8 tsp cayenne pepper
- Sour Cream
- Diced Tomatoes
- Shredded Cheddar Cheese
- Squeeze of Lime
- Fresh Cilantro
Preheat oven to 400 degrees. Spray 9 x 13 pan with oil spray.
Mix all the ingredients for the seasoning in a small bowl and set aside.
Cut the onions and peppers into thin strips, 1/4 to 1/2 inch wide strips. Place in 9 x 13 pan. Slice chicken into thin strips and add to pan with the vegetables.
Sprinkle all the seasoning over the chicken and vegetables and drizzle with 2 TBSP olive oil.
Mix really well until everything is coated in seasoning and oil.
Bake in preheated oven for 35 – 40 minutes, stirring once half way through. Let sit 5 minutes.
Wrap your tortillas in aluminum foil and warm in the oven for a couple of minutes.
Place a small scoop of the chicken vegetable mixture in center of tortilla and add toppings of choice. I like mine with a big dollop of sour cream and some salsa. Roll up and enjoy!
Hey You guys! Sorry I’ve been away for so long but my partner and I took a nice little trip to Florida with his sister and family! It was an amazing trip, the weather was so nice and hot and we all wished we could have stayed forever but back to reality and the cold and rainy weather again. Unfortunately, I also caught a bug on the plane ride back and have been down and out the last couple of days. Thank god I had some Turkey Chili in the freezer because there was no way I could cook a meal in the shape I was in!
I have been using this recipe for a while now and it is my go to recipe with a couple of tweeks, depending on what I have in the refrigerator. I found it in the Downhome Magazine which is a Newfoundland monthly digest promoting the enjoyment and rewards of a “down home” lifestyle, where the air is cleaner, the people are friendlier and, overall, life is better.
The weather in Newfoundland has been cold, windy, rainy and this is the kind of meal that is perfect for days like that. The flavors are spicy, with lots of ground turkey, peppers, beans and always at my house, mushrooms. It is quick, healthy, filling and a great meal for a cool fall or winter evening. I like to cook mine the night before I plan on eating it and leave all those flavors to meld together in the fridge all day and reheat it on the stove for supper the next night. SOOO GOOOD!
- 1 lb ground turkey
- 1 green pepper, diced
- 1 red pepper, diced
- 8 oz mushrooms, sliced into quarters
- 1 medium onion, diced
- 3 celery sticks, diced
- 2 TBSP chili powder
- 1/2 tsp cayenne powder
- 1/2 tsp red chili flakes
- 1 tsp coriander
- 1 tsp ground cumin
- 2 cloves garlic, minced
- 1 28oz can diced tomatoes, not drained
- 1 can tomato paste
- 1 can kidney beans, drained rinsed very well
- Cheddar cheese
- Sour cream
- diced avocado
- diced tomatoes
- crushed tortilla chips
Spray the bottom of a large pot and cook ground turkey over medium high heat until almost cooked. Add all the vegetables….peppers, onions, mushrooms, celery, and garlic and cook until onions are tender. Add all your spices and stir to combine. Add diced tomatoes with juice, the tomato paste, and the drained and rinsed kidney beans. Bring to boil, lower temperature and simmer for 40 minutes. Serve hot with a dollop of sour cream and some shredded cheese. Goes great with some warm crusty bread for dipping.