Baked Chicken Fajitas

Do you ever come across a recipe that you wouldn't typically like but feel drawn to it? That's exactly what happened when I saw this recipe for fajitas. I am not a huge fan of Mexican food but for one reason or another this recipe really excited me. I liked how it was baked rather than stir fried. Both methods are easy but baking definitely required minimal effort. Throw all of the ingredients together, stick it in the oven, and voila! Best of all this recipe is extremely healthy and low fat as long as you go light on the cheese/sour cream/etc. John and I both loved these. John even said "Fajita Fantastic!!" when he tried them (it's ok to laugh at him... I did.) I can see this recipe being repeated several times in our household.

Source: The Rookie Chef , originally from Taste of Home

Ingredients:
3 boneless skinless chicken breasts, cut into thin strips
1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
1 medium onion, cut into thin strips
1 medium green pepper, cut into thin strips
1 medium red pepper, cut into thin strips
2 TBSP extra virgin olive oil
2 tsp chili powder
1 tsp ground cumin
1 tsp fajita seasoning (if you don't have this just use a little extra chili powder and cumin plus some onion powder)
1/4 teaspoon salt
tortillas

Directions:

1- In a 13-in. x 9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers.

2- Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat.

3- Bake, uncovered, at 400° for 25-30 minutes or until chicken is no longer pink and vegetables are tender.

4- Spoon onto tortillas and top with salsa, sour cream, and whatever else you like!