Tuesday, January 6, 2015

Oven-Baked: Part 1


In addition to finding some great one-pot dinners recently, I found some lovely oven-baked dinners. So, instead of just one-pot, it was just one-baking-dish...yeah, that doesn't have the same ring to it. However, these were both amazingly easy and super delicious. I will share one recipe here and stay tuned for the second recipe in part two!

Easy Oven-Baked Chicken Fajitas


1 large onion
1 medium red bell pepper (I used two)
1 lb. boneless skinless chicken breasts
1 package (1 oz) fajita seasoning mix
2 tablespoons vegetable oil
Desired toppings such as shredded cheese, sour cream, salsa, and chopped cilantro


Heat oven to 400 degrees F. Spray 13x9-inch (3-1uart) glass baking dish with cooing spray. Cut onion and bell pepper into even slices; place in baking dish.

Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.

Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.

Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa, and cilantro, or your favorite fajita toppings.

Makes 9 servings.

Recipe notes: You can use any color of bell pepper you want in this dish, or even add more than one kind. This also tastes great with a squeeze of lime juice over the baked chicken and veggies.

Source: Betty Crocker. You can find it here.

Notes: I can't tell you how much I loved the fact that I could bake this and walk away rather than watching it as I sauteed it on the stove top. This was so easy! I will probably always make fajitas this way from now on.

Above: This picture doesn't do it justice (darned bad lighting because of winter time! Natural light...where have you gone?!), but the colors were beautiful. I might mix orange and red peppers next time...or even red, orange, and yellow.

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