Clean Eating Oven Baked Fajita’s

Clean Eating Oven Baked Fajita's

Adapted from Baked Bree
Servings: 4

3 Tablespoons olive oil
2 cloves garlic
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
2 large boneless chicken breasts, sliced into thin strips
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 red or yellow onion, cut into thin strips

Possible add-ins/toppings:
Chopped Lettuce
Lime juice
Shredded Cheese
Sour Cream

Grill the chicken.

Add olive oil, garlic, chili powder, cumin, oregano, salt and pepper to a large Ziploc bag. Add chicken strips, peppers, and onion to the bag. Coat completely.

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spread the chicken and vegetables in a single layer on the pan. Bake for 20 to 25 minutes, or until cooked through. Serve on tortillas and add lettuce, cheese, cilantro, sour cream and salsa. Spritz with lime if desired.

We used Ezekiel Tortilla’s.

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