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Prep 10min
Total50min
Servings9
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Ingredients
1
large onion
1
medium red bell pepper
1
lb boneless skinless chicken breasts
1
packet (1 oz) Old El Paso™ Fajita Seasoning Mix
2
tablespoons vegetable oil
9
tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)
Sour Cream
Thick & chunky salsa
Chopped fresh cilantro
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Steps
1
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
2
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.
3
Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
4
Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
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Bell peppers come in a rainbow of colors, and you can use whichever you like in this easy chicken fajitas recipe. Keep in mind that red, orange, yellow and other colors are often sweeter than green bell peppers, which are less ripe.
Add a squeeze of lime juice over the baked chicken and veggies!
The word “fajita” is the diminutive form of the Spanish “faja,” which means “strip” or “belt.” So “fajitas” literally means “little strips.”
Skirt steak was the original meat used for fajitas, but the preparation pairs well with so many kinds of meat that you can use just about anything—and chicken is an enormously popular option.
Fajitas are almost infinitely customizable. Set out a spread of toppings and finishes like sour cream, salsa, guacamole, limes, herbs, sliced jalapeños and more to let each person make their perfect homemade chicken fajitas combo.
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