|photo courtesy of www.realmomkitchen.com|
Thank you Karen K. for sharing this recipe – not only easy peasy but yummy!And since it was already kinda sorta Cinco de Mayo and we kinda sorta missed it, you could still make this recipe and celebrate twice!
This recipe comes from www.realmomkitchen.com and it is VERY flexible. Whenever I get a recipe from a website, I always take the time to read the comments and see how it worked for everyone and what other great ideas they might pop up with.
And you could put the fajitas on lettuce wraps (Stage 1) or tortillas (Stages 2/3) OR you could dump this on a bed of greens and call it Fajita Salad.
Remember – everyone’s tastes are different so feel free to spice up or down, use more veggies, etc. This is just a jumping off point for you. I have altered the recipe slightly for P10.
Makes 12 servings
1 pound thawed boneless, skinless chicken breasts, cut into strips2 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (15 oz) can diced tomatoes with green chilies - DRAINED
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 lettuce leaf wraps (Stage 1) OR 12 flour tortillas (Stages 2 and 3)
Toppings such as cheese, sour cream, guacamole and fresh lime
Preheat the oven to 400 degrees. Use some extra oil to coat a 13×9 baking dish
Place chicken strips in the baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Combine the spice mixture with the chicken and toss to coat.
Next, add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
Serve on tortillas/lettuce wraps or greens with desired toppings.