Juicy Oven Baked Chicken Fajitas

20542895_10108425902291080_1867616304_oWe eat a LOT of chicken around here, and Mexican flavors are some of my personal favs. I’m always looking for new dishes to serve that spice things up a *little*, while being easy to prepare and full of flavor. This combo was a winner!

I think the true secret to how these turned out was the pan configuration. Thanks to Nom Nom Paleo, I had the inspiration to try this in my own kitchen and never would have tried such a thing. The trick is to take a (metal of course) wire cooling rack, nest it on top of a baking sheet, and bake/broil at a high temperature, while the food cooks evenly.  I have no idea if they make wire cooling racks out of material OTHER than metal but I’m going to hazard to guess that they do. You don’t want to melt anything or set any smoke alarms off for the sake of fajitas 🙂

Faijtas are traditionally served with tortillas, but honestly, we haven’t eaten them that way for years. Sometimes we serve them with black beans, but usually we just eat them bowl style with the meat/peppers/onions and any toppings we want. Less messy, less carbs and you get to REALLY enjoy the flavor. My favorite topping is a generous scoop of guacamole, while my husband is more of a sour cream and cheese guy.

Ingredients
1/4 c olive oil
3 T fresh lime juice
3 garlic cloves, minced
1 t salt
1/2 t ground cumin
1 1/2 – 2 pounds of fresh (or fully thawed) boneless skinless chicken breasts, sliced into strips (fajita style)
2-3 colored bell peppers, sliced into strips
1 onion, sliced into 1/4 in thick strips

Directions

  1. Preheat oven to 450 degrees.
  2. Place a wire cooling rack on top of a baking sheet. Your food is going to rest on top of the rack, so make sure it is somewhat of a fit, and not going to slide around.
  3. Combine ALL ingredients except for peppers and onions in a large bowl and toss to coat.
  4. Evenly distribute chicken (tossed in spices/oil) over your rack.
  5. Add peppers and onions to pan.
  6. Place the tray in the oven and and cook for 10 minutes.
  7. Move the chicken and veggies around on the rack (if you desire, I’m not sure you need to do this) and close the oven. Turn it on to “broil” on high.
  8. Cook an additional 5-10 minutes until the chicken is cooked through. Your veggies should be soft but still a little crisp. Enjoy!

 

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