Saturday, September 27, 2014

Chicken Fajita Bake

I’ve been exploring new ways of prepping meals. Whether it involves the slow cooker, a frozen casserole dish, or simply a one-pot meal that you can pop together.  My husband doesn’t mind cooking but loves this prepped meals that he can simply pop into the oven with directions or add the bag of ingredients to the slow cooker.  This takes a little time and effort but I’ve learned if I prep these meals before work, whomever gets home first can help to make dinner easily.
Today’s post is on Chicken Fajita Bake.  Chicken Fajitas are a beloved meal at our home.  Mostly because anything that is that delicious and can be wrapped in a tortilla is a staple for mealtime.  I made a big portion so we would both have lunches to take with us during the week and extra chicken to add to salads for another meal.  You can certainly half or quarter this recipe easily.  Also one serving for this meal, is one fajita.  Most of the time I indulge in two or three depending on how hungry I am. This post comes in two parts, the first part is the taco seasoning that I added for the fajitas.  This recipe for the taco seasoning is about two servings for. 

Taco Seasoning

2 servings
2 minutes to prep

·       1 tsp Garlic Powder
·       ½ tsp Pepper
·       1 tsp Salt
·       ½ tsp Cumin
·       1 tsp Paprika

Mix all ingredients together, sprinkle on whatever recipe it’s called for.

Chicken Fajita Bake

14 servings
30 minutes to prep
45 minutes to cook

·       1 Vidalia Onion
·       2 Sweet Peppers
·       4 Chicken Breasts
·       2 Large Zucchini
·       Taco Seasoning
·       3 Tsp. Vegetable Oil
·       10-14 Tortillas
·       2 cups Shredded Cheese
·       1 Tomato diced
·       2 cups of Lettuce
·       Sour Cream (optional)

Preheat oven to 350 degrees. Ready a large baking dish.  Chop peppers and onions into strips.  Chop Chicken into small pieces.  Chop Zucchini into small pieces.  

Begin to layer dish, adding a layer of onions and peppers on the bottom first.  Add Zucchini to one side.  Then begin to add chicken on top of peppers and onions.

Drizzle pan with oil and sprinkle with taco seasoning.  Use a spoon to mix up the chopped vegetables and chicken with the seasoning so it’s evenly applied.  Put in oven for 45 minutes or so.  You may want to take it out to stir up vegetables and chicken part way through so it cooks evenly.

After dish is in oven, begin to ready sides (lettuce, tomato, cheese) into small dishes for dinner.  Allow tortillas to come to room temperature if they were refrigerated.
Pull out baking dish and allow cooling for about 5-10 minutes.  Then set out small dishes of toppings and tortillas and serve.

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