Hope you all had a great weekend filled with lots of March Madness – I know we did and it’s not over yet! Go UNI!
Tonight we made a new recipe called chicken fajita bake and it was absolutely amazing! My husband and I are always splitting fajitas when we go out to eat so we decided it was time to try making them at home 🙂
This was an easy recipe to make and it didn’t take much time to prep, which is always an added bonus! Cutting the veggies probably takes the most time and then it’s smooth sailing from there.
- 4 skinless chicken breasts
- 1-2 green peppers
- 1 red pepper
- 1/2 red onion
- 1/2 packet taco seasoning
- 2 teaspoons olive oil
- 3/4 cup shredded cheese
Preheat your oven to 375 degrees. Then start by chopping the chicken breasts into long, skinny strips as shown. Next, place the chicken strips into a greased 9×11 glass pan.
Chop the green pepper, red pepper, and onion into similar long, skinny strips.
Add half a packet of taco seasoning on top of the chicken pieces as shown.
Now it’s time to layer on the veggie mixture! Drizzle a little olive oil on top of the veggies.
Top it off with the shredded cheese. I used Colby jack but you can use whatever you prefer!
Place the chicken fajita bake into the oven for 35-40 minutes or until the chicken is no longer pink inside. I placed it on a bed of quinoa and served it up – yum! Hope you all enjoy!