These fajitas are truly the bomb. In a single pan and less than an hour you can have juicy, flavorful, and healthy fajitas. Who doesn’t want that?
This recipe was adapted from Budget Bytes – only one of the best food blogs on the internet. Honestly everything I’ve made from Beth’s blog is wonderful (and cheap!), but these fajitas are at the top of my list.
Using a glass pan at a high heat “chars” the edges of the veggies, making them taste grilled. I also added a little adobo sauce from canned chipotle peppers to give the fajitas a nice smoky flavor. If there’s a dish that tastes like it was grilled… but doesn’t actually require me to grill… sign me up!
It does take a little longer to cook fajitas in the oven than it does on the grill or stove top, but it requires wayyy less monitoring. For someone who likes to do multiple things at once, these are a dream.
You can also easily adjust the recipe to your tastes/budget. Replace the chicken with seitan/mushrooms to make it vegetarian; use only green peppers to keep the cost down; add fresh garlic to boost the flavor… the world is your tortilla.
RECIPE ADAPTED FROM: BUDGET BYTES
PREP. TIME: 10 MIN. / COOK TIME: 40 MIN. / SERVES: 4
- 1 tbs. chili powder
- 1/2 tbs. paprika
- 1/4 tsp. onion powder
- 1/2 tsp. garlic powder
- 3/4 tsp. cumin
- 1/8 tsp. cayenne pepper
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 tbs. cornstarch
- 1 large onion
- 3 bell peppers (any colors)
- 1 lime
- 1-1.5 lbs. chicken breast
- 2 tbs. oil
- 1 tbs. adobo sauce from canned chipotle peppers
- Sour cream (optional for serving)
- Cilantro (optional for serving)
- Preheat oven to 400 F
- Mix the first 9 ingredients (chili powder to cornstarch) in a small bowl and set aside
- Thinly slice the onions and peppers and place them in a 13×9 inch glass casserole dish
- Thinly slice the chicken breast and add it to the casserole dish with peppers/onion
- Drizzle the oil and adobo sauce over the veggies/chicken
- Sprinkle the seasoning over the veggies/chicken
- Mix well to fully coat the veggies/chicken with oil and seasoning
- Bake at 400 F for 40 minutes, stirring once half-way through (how easy is that??)
- Remove from oven and squeeze the juice from half a lime over top
- Serve on warm tortillas with your favorite toppings (I used cilantro, sour cream, and avocado)