Instead of using the glass pan I used my cast iron skillet. I made sure to adjust the timing, it still took about 35 minutes to cook and get a nice roast. I also doubled the meat and made enough for leftovers.
These were amazing and so easy. Besides having to prep a bunch of veggies, you just throw it in a pan, toss with oil and seasonings and let the oven do the rest. Serving with the lime totally made them divine and since neither Steve or I like sour cream, we topped with grated cheese. Delicioso!
Oven Fajitas
Recipe and pic from budgetbytes
Ingredients
SEASONING
- 1 Tbsp chili powder
- ½ Tbsp paprika
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp cumin
- ⅛ tsp cayenne pepper
- 1 tsp sugar
- ½ tsp salt
- ½ Tbsp corn starch
FAJITAS
- 2 small (or 1 lg.) onion
- 2 medium green bell peppers
- 1 medium red bell pepper
- 1 lb. chicken breast*
- 2 Tbsp vegetable oil
- 1 medium lime
- 8 (6-inch) tortillas
- ½ cup sour cream (optional)
- ¼ bunch cilantro (optional)
Instructions
- Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).
- Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
- Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.
- Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.










