Easiest Chicken Fajita Recipe EVER
I love a good, easy recipe. I love a recipe so easy, that I already have 95% of the ingredients, and I only need to pick up like two other things. Over the weekend I was on Pinterest looking for some new, easy recipes to try, when I was blessed to find this truly life-changing chicken fajita bowl recipe. I decided to make it that day, and I just have to say, it was fucking fantastic. You basically toss everything on the baking sheet, stick it in the oven, and go. Literally. (Almost.) The only things I had to adjust were the seasoning, and the cooking time. I didn't have any taco seasoning, so I used salt, pepper, and a little cayenne pepper. I added about 8 minutes of cooking time, but that really just depends on the size of your chicken breasts. I'll definitely be making this again, so if you're looking for something easy and yummy to make this week, you have to make these chicken fajita bowls!
2-3 boneless, skinless chicken breasts
3 bell peppers, sliced
1 large red onion, sliced
2 tablespoons avocado (or olive oil)
1 tablespoon taco seasoning
1 jar salsa
3 cups cooked quinoa or rice
Salt and pepper to taste
Optional: black beans, fresh cilantro, avocado, or lime
Preheat oven to 400˚F/200˚C.
Line a baking sheet with foil.
Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
Season the peppers and onions with salt and pepper, tossing to coat.
Top each chicken breast with a few spoonfuls of salsa.
Bake in a preheated oven for 25 minutes.
Let the chicken cool for about 10 minutes, then slice into strips.
Add a base of quinoa or rice
Top each with cooked peppers and onions, and sliced chicken.
Garnish with desired toppings.
Enjoy or refrigerate for up to 4 days.