For a busy household, make simple chicken fajitas. Serve with chosen garnishes (salsa, sour cream, etc.).
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon white sugar
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 pound skinless, boneless chicken breasts, thinly sliced
- 2 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- 12 corn tortillas
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Mix cornstarch, chili powder, paprika, sugar, salt, onion powder, garlic powder, and cumin together in a bowl.
- Combine chicken, red bell peppers, and onion in a bowl; add cornstarch mixture and stir until evenly coated. Transfer to a baking dish.
- Bake in the preheated oven until chicken is cooked through, about 30 minutes. Serve chicken mixture in corn tortillas.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 8 g |
| Protein | 29 g |
| Saturated Fat | 1 g |
| Sodium | 400 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
delicious
Tasted great. Easy peasy
Made as written and these turned out good. I honestly thought the uncooked chicken would water down everything else once it cooked and I’d be left fishing for everything but I was wrong. The one thing that stood out as different to me in this was using corn tortillas instead of flour. I liked that. You really do need to toast them in a skillet first though. Other than that I wouldn’t change a thing.