I have made chicken fajitas for years. They are a family favorite and relatively easy to make. The basic recipe has always remained the same: onions, peppers, seasoning and chicken. When I first started making them I would use a skillet. The skillet graduated to a wok when I began making larger batches. This method took time and was often inconsistent.
My cooking has evolved. Since our favorite foods now include roasted vegetables, I thought—why not fajitas. After a brief search, I found a recipe that actually roasted the fajitas. Using my recipe, I adapted the roasting time and temperature I found online. The fajitas turned out great and since then I have never fixed them any other way. This method really comes in handy when I am cooking for a crowd.
I prep the chicken and the vegetables in advance. At mealtime, while the oven preheats, I can quickly toss the ingredients together with the olive oil and seasoning. I pop it into the oven and in a mere 30 minutes dinner is served. It’s almost a 30 minute meal!!
- 3-4 Tbsp olive oil
- 2 Large Green Peppers Sliced
- 2 Large Red Peppers Sliced
- 1 Medium onion Sliced
- 1 Jalapeno Diced
- 1 Package Fajita Seasoning I use Lawry's
- 4 Chicken Breasts Sliced
- Prep all of the meat and vegetables. Preheat the oven. Toss the vegetables and chicken together with the olive oil. Put in a low sided roasting or grill pan. Sprinkle the seasoning over the top and toss to coat. Roast for 30 minutes stirring halfway through the roasting.
- And there you have it, browned goodness wrapped in a warm tortilla. Yum.
Recently I have used Lawry's Fajita Seasoning. My favorite seasoning is Rick Bayless's Classic Fajita Seasoning Sauce from Frontera Grill, but I have not found it yet in the Norfolk area. I don't know if it will work as well in this recipe as the dry seasoning, but I am anxious to give it a try!
