But the trickiest part about this whole switch-up is my dinner food photography. We have to eat super early each night in order for me to take a good picture of our meal in proper natural lighting. I’m going to let you in on a little secret. I actually set my plate out on the front driveway pavement for these photos. The neighbors are probably wondering if I’m mentally stable, ha ha.
These fajitas were well worth any weird looks I might be getting soon from Tom and Sue next door. They’re flavorful, so simple to make, and don’t require frying, which is the best part in my book.
Adapted from Baked Bree
Servings: Approximately 4
3 Tablespoons olive oil
2 cloves garlic
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
2 large boneless chicken breasts, sliced into thin strips
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 red or yellow onion, cut into thin strips
Add olive oil, garlic, chili powder, cumin, oregano, salt and pepper to a large Ziploc bag. Add chicken strips, peppers, and onion to the bag. Coat completely. You can do this ahead of time and keep in the fridge until you are ready to cook dinner. In fact, the flavors meld together best if you let the mixture marinate for awhile before baking. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spread the chicken and vegetables in a single layer on the pan. Bake for 20 to 25 minutes, or until cooked through. Serve on tortillas and add lettuce, cheese, cilantro, sour cream and salsa. Spritz with lime if desired.
Colorful peppers, chopped onion rings, crunchy lettuce, and perfectly-seasoned chicken strips make this a delicious, family friendly meal! Bake the filling mixture, then wrap in a warm tortilla with whatever fixings you like!