Recipe Night - Healthy Chicken Fajitas

Need Dinner Ideas?  Host a Recipe Night!

Recently, Recipe Night was at my home.  This is when a bunch of busy gals gather for dinner ideas and much-needed social time.  This was the summer finale of Moms Night Out evenings planned by our ABF.*

How it works: each person brought a main dish and several copies of the recipe.  Before partaking, each introduced her dish and provided any allergy info (nuts, etc).  We got to try a few bites of each entrée and take home the recipes we want to make.

While not a prerequisite, I asked attenders to lean on options that were quick to prepare. 

There were fourteen of us and, WHAT A SPREAD!  Can you even believe I didn't take a photo of either my guests or the array of dishes?  Major regret. Movin' on...

A few hours later, guests departed with arrows in their quivers to attack this daily beast of getting dinner on the table.  And with warmed hearts; the natural result of time with girlfriends. 

Oh, and one friend substituted a peanut butter/chocolate dessert.  Like anyone complained about that.

My contribution was Oven Baked Chicken Fajitas, one of my now-staples since I discovered the recipe a couple of years ago.  I found it here (and used her photo since hers is prettier). 

There’s a bit of prep work, but you should be sitting down to eat 25 minutes after putting these in the oven.  Of course, prepping can be done ahead of time and in this case, you could save prep time by substituting frozen peppers/onions and purchasing pre-trimmed chicken.

Oven Baked Chicken Fajitas
Printable Copy

1 pound boneless, skinless chicken breasts, cut into thin strips
2 T vegetable oil
2 t chili powder
2 t cumin
½ t garlic powder
½ t dried oregano
¼ t salt
1 (15 oz) can petite diced tomatoes
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.

In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.

Drizzle the spice mixture over the chicken and stir to coat.

Add the tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20 minutes or until chicken is cooked through and the vegetables are tender.

Serve on tortillas and desired toppings like avocado chunks, sour cream and shredded cheese.

*ABF: Adult Bible Fellowship.  A couples “Sunday School” type class that meets on Sunday mornings at our church.  Our church within a larger church.