flavor BAKED CHICKEN FAJITAS

purple, yellow, red and delicious! 

This meal is full of all the colors and flavor! 

You do not want to deviate from this recipe because the flavor is worth the work my friend!  So please be sure to marinate and let the chicken sit after it is baked.  The longer it sits the juicier it will be!

The cabbage slaw is so stinkin' easy to whip up and gives the fajitas a crunchy touch :)

I hope you enjoy everything about this meal, because it is such a lovely way to wrap up your weeknight.  #punsalwaysintended 

P.S. This is one of my newest "THAT'S A WRAP" themed meals for all my families inside my meal program, Simplify My Meals.

flavor BAKED CHICKEN FAJITAS
about 8 servings 

INGREDIENTS: 

Chicken Marinade: 

• 2 lbs. of Boneless Chicken Breasts
• 1/4 c. Olive Oil
• 2 Limes, juiced
• 1/4 c. Water
• 2 Garlic Cloves, minced 
• 1/4 tsp. Cumin
• 1 1/2 tsp. Smoked Paprika
• 1 tsp. Onion Powder
• 2 tbsp. Chili Powder 
• 1 tsp. Salt
• 1/4 tsp. Ground Pepper 

Additions: 

• 2 Peppers, Yellow & Red, sliced thinly
• 1 Small Yellow Onion, sliced thinly
• 8 Whole Wheat Tortillas

TOPPINGS: 

• Cheddar Cheese, shredded
• Avocado slices

Purple Slaw: 

• 1 Small Purple Cabbage, sliced thinly
• 1 c. of Medium Salsa
• 1/3 c. of Plain Greek Yogurt
• Salt & Pepper, to taste 

1.  In a large bowl mix all ingredients for marinade together then add and toss chicken.  Let chicken sit in marinade in the fridge for at least one hour. 

2.  While chicken is marinating, preheat the oven to 400 degrees and slice cabbage, peppers, and onions and put aside. 

3.  When chicken is done marinating, take a large baking pan lined with parchment paper and lay chicken breasts on top.  Pour some of the juices from the marinade on the baking sheet as well.  These juices will turn black and crispy, but taste so dang good, trust me! 

4.  Bake chicken for about 30-40 minutes or until chicken temperature is 165 degrees.

5.  While chicken is baking, mix the salsa and plain Greek yogurt in a large bowl together. Then add cabbage and toss altogether.  Season with salt and pepper. 

6.  In a large pan on medium heat add a tsp. of olive oil, onions and peppers. Saute until tender for about 10 minutes. 

7.  When chicken is done, let it rest for about 10 minutes (this keeps the chicken super juicy). 

8.  Then slice or cube chicken and add to the large skillet with peppers and onions.  Don't forget to add that black crispy marinade pieces too! 

9.  Serve this amazing chicken combo on a warm tortilla, top with shredded cheddar cheese, purple slaw and avocado slices! 

Enjoy friends! 


always craving good food,
           Jillian