I found this recipe on Pinterest this afternoon and decided to make some changes to accommodate what I had on hand. This is the result:
Yum! and SO easy! The best part is that it only dirties one dish and doesn't require a person to stand over a stove trying to match up finishing times for the veggies and chicken.
Here's my version of Baked Chicken Fajitas:
Combine in a large ziplock (I used a freezer bag to avoid breakage):
3 boneless, skinless chicken breasts cut in bite size pieces
1 green pepper, sliced
1 small/medium onion, sliced
1 can Rotel (I used mild because that's what I had on hand)
2 T olive oil
Mix in a small bowl:
1T Chili Powder
2t Garlic powder
1/4 t salt
Add spices to ziplock, seal, and make sure contents is well blended. (gallon size was plenty big)
Marinate in the refrigerator for 1 hour.
Bake for 20 minutes at 400 degrees in a greased 9x13 glass pan.
Add to flour tortillas and top with your favorite fresh veggies.