Baked Chicken Fajitas

• servings: 4 servings
• active time: 10 minutes
• total time: 37 minutes

Ingredients

½ teaspoon Onion Powder

¼ teaspoon Garlic Powder

1 tablespoon Sweet Smoked Paprika

1½ teaspoon Ground Cumin

1 teaspoon Dried Oregano

1 teaspoon Salt (Optional: Do not add if making for a baby/toddler)

500g (1lb) Chicken Breasts (,cut into strips)

3 Bell peppers (Capsicums) (,de-seeded and sliced (red, yellow & green)

2 Onions (, halved and then cut into wedges)

2 tablespoons Olive Oil

1 Lime

8-10 Small Flour Tortillas

Optional toppings such as guacamole, sour cream, salsa and grated cheese ()

Directions

Preheat

1. Pre heat oven to 200C (400F)

2. Add all the spices to a small mixing bowl and stir until fully mixed together.

3. Add the chicken and vegetable to a large baking sheet (or two smaller baking sheets) SEE NOTE 1

4. Drizzle the oil over the chicken and vegetables and then sprinkle with the seasoning mix. Use your hands to toss the food until everything is well coated with the oil and seasoning.

5. Bake in the oven for around 20-25 mins, until the chicken is cooked through and the vegetables are tender.

6. Wrap tortillas in foil and place in the oven, to warm, in the last 8 minutes.

7. Squeeze lime juice over the top of the chicken fajitas and toss to coat. Spoon the chicken and vegetables onto a tortilla, along with desired toppings, and enjoy.

Notes

Don't overcrowd the baking sheet. If there is too much on your tray then it will steam rather than roast. I used a tray 33cmx45cm (13x18inch). If you do not have a large enough baking tray then split the mixture between two trays.

Nutrition

• Calories: 449 kcal
• Total Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.01 g
• Cholesterol: 80 mg
• Sodium: 1177 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 6 g
• Total Sugars: 9 g
• Protein: 34 g