Baked Chicken Fajitas recipe

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Ingredients

cooking spray
6 (5 ounce) skinless, boneless chicken breast halves, trimmed
1 tablespoon taco seasoning mix
4 medium potatoes, peeled and thinly sliced
1 large onion, cut into wedges
1 medium green bell pepper, cut into thin strips
2 cloves garlic, minced
¼ teaspoon dried oregano
1 dash hot pepper sauce (such as Tabasco®)
1 (10 ounce) can diced tomatoes with green chiles, undrained

Nutrition Info

220.2 calories
carbohydrate: 23.4 g
cholesterol: 60.5 mg
fat: 2.7 g
fiber: 3.3 g
protein: 24.8 g
saturatedFat: 0.8 g
servingSize: -
sodium: 283.5 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

  2. Place chicken in the bottom of the prepared pan and sprinkle with taco seasoning. Add potatoes, onion, bell pepper, garlic, oregano, and hot pepper sauce. Pour undrained tomatoes over top and cover with aluminum foil or lid.

  3. Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Recipe Yield

8 servings

Recipe Note

This is an easy Mexican baked chicken fajita dish that I put together when I wanted something a little spicy, but didn't want to stand in front of the stove. Top with sour cream or cheese.

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