Because I’m trying to save money, I’m always on the lookout for new recipes to try. So, when I was given a free copy of the 125 Chicken Recipes cookbook, I was excited to try out the Roasted Chicken Fajitas.
I’ve made fajitas before, they are one of my favorite dishes, but never roasted them in the oven. I was surprised at how easy it was. You do everything you normally do, except you don’t have to stand over a hot stove for 30 minutes. You just toss it all in a roasting pan and shove it in the oven instead.
From the looks of the photos of my creation, I think I chopped up the peppers too large. Also, I didn’t realize that the recipe called for two onions and one bell pepper. I used one onion and three bell peppers. Hey, they were on sale and I do enjoy a good roasted bell pepper.
Here’s what I do know, Paul loved them. He’s a very picky eater and actually enjoyed the chicken. He’s not a fan of the veggies, but I’ll take what I can get. I loved the whole thing. I mean just look at these photos:
Want the recipe? I’ll share it below.
Another thing I liked about this cookbook as a whole is that it also had suggested meals to go with the recipes as well as a section on basic items you should have in your pantry when you are cooking chicken.
I do encourage you to check out the cookbooks on the Robert Rose website. I saw one called 150 Best Grilled Cheese Sandwiches and one that was 300 Best Potato Recipes. I can’t even image more than 3 potato recipes nor 2 grilled cheese sandwiches, but I am curious and just might have to find out.
- 1 lb skinless boneless chicken breasts
- 2 tbsp vegetable oil
- 1 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 2 large onions, in wedges
- 2 large red bell peppers, cut into wide strips
- Salt and pepper
- 8 large flour tortillas
- 1 cup shredded lettuce (optional)
- 2 avocados, peeled and sliced
- Tomato salsa
- Sour cream
- Preheat oven to 400° F (200° C)
- Large shallow roasting pan, greased
- Cut chicken crosswise into 5 or 6 strips. Toss with half the oil; add lime juice, chili powder and cumin; set aside.
- Combine onions and peppers in prepared roasting pan. Drizzle with remaining oil; sprinkle with salt and pepper. Add chicken mixture; stir to combine and spread out in the pan. Roast in preheated oven, stirring once or twice, for 20 to 25 minutes or until chicken is no longer pink inside and vegetables are tender.
- Meanwhile, wrap tortillas tightly in foil and place in the oven for 10 minutes to heat.
- Transfer chicken and vegetables to a heated platter and serve with tortillas, lettuce, avocados, salsa and sour cream. Have each diner spoon some chicken mixture into a tortilla, top with lettuce (if desired), avocado, salsa and sour cream to taste; roll up to eat.
- Tip: Buy chicken strips that are already cut and packaged for stir-fries.