So, if you've joined one of my free clean eating groups, you know I've been in love with these Baked Chicken Fajitas for some time. However, I think they've been ousted and this recipe is my new fajita love<3. If you're a 21 Day Fixer and struggle getting your greens in, then this is the recipe for YOU!
Absolutely could not be easier - if you can chop some peppers and onions - you can make these fajitas!
Truly a one-dish recipe, no mixing/stirring or sauteeing required, just throw it all in there, pop it in the oven and Voila! Dinner is served!
I just decided to mix it all together with some siracha - seriously amazing and totally 21 Day Fix Approved!
Baked Chicken Fajitas
1.5 pounds frozen or fresh chicken tenderloin
2 bell peppers (a variety of colors looks pretty!)
1 large red or yellow onion sliced into strips
1/2 cup shredded cheddar/monteray jack cheese
2-3 tablespoons taco seasoning (I used my Homemade Taco Seasoning)
2 teaspoons olive oil
Preheat oven to 375 degrees
1. Place chicken tenderloin in bottom of large casserold (I used a 9x12)
2. Sprinkle evenly with taco seasoning
3. Place onion and peppers over chicken
4. Drizzle with olive oil
5. Sprinkle with cheese
6. Bake 30-40 minutes until chicken is cooked through and pink (less for fresh, slightly longer for frozen. Mine were frozen and took 35 minutes).
Enjoy! Measure as a chicken as a red, peppers/onions as a green count cheese as a blue and serve with brown rice (yellow) and broccoli (green).
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