In my quest to eat healthy, I’m trying to add more protein to my diet. My family LOVES mexican food, and my husband especially loves fajitas. As for me, I like meals that are easy. Since I work full time, I don’t have a lot of time to prepare meals, so I need things that can either be prepared beforehand or can be put together quickly when my workday is over. This fits that description. I usually prepare the chicken the night before, then let it sit in the marinade refrigerated until I’m ready to bake it.
While the chicken bakes, I prepare whatever fajita toppings I happen to have on hand. Our standbys are lettuce, tomato or pico de gallo, cheese, sour cream, and avocado or guacamole. My family eats the fajita mixture in tortillas, and I just make a big salad since I try to limit my processed carb intake. I’ve even made it into a fajita bowl by putting it over brown rice or cooked quinoa. I hope you enjoy the recipe! It’s one of my family’s favorites. Keep in mind I have a big family, so this recipe makes quite a lot. It’s a great idea for weekly meal prep since it can be eaten so many different ways.
- One 3 lb. bag of frozen chicken breasts
- 1/4 cup olive oil
- 2 T. chili powder
- 2 T. cumin
- 1 red pepper sliced
- 1 green pepper sliced
- 1 large onion sliced
- Cut the chicken in 1/4 inch strips.
- Pour oil into a gallon size Ziploc bag.
- Put spices in bag with oil and mix around.
- Put sliced chicken and vegetables in bag and move bag around to cover all ingredients with oil mixture.
- Let marinade for at least 2 hours or overnight.
- Put chicken and vegetables in 9x13 pan.
- Bake on 350 for approximately 45 minutes or until chicken is done.
- If you prefer your peppers to be crisper, you can leave them out of the marinade mixture and just add them to the pan for the last 15 minutes of cooking.
- 8 servings
- Chicken - 1 Red
- Peppers & Onions - 1 Green
- Oil - 2 tsps.
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