Chicken Fajita Made Easy
If you read my last post, you know I came across four easy, light, healthy dinner recipes perfect for summer. The first was Italian Chicken and Veggies. This second recipe has a Mexican flair and can be enhanced with you favorite extras like avocado, sour cream, salsa…whatever you like.
Chicken Fajita Made Easy
Ingredients:
- 4 tablespoons butter, melted
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon pepper
- Cooking spray
- 1 pound chicken tenders, pounded to even thickness
- 2 cups sliced red, yellow, or orange bell pepper
- 1 can black beans, drained and rinsed
- ½ cup sliced sweet onion (or yellow onion)
- 1 cup frozen corn (optional)
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped cilantro (optional)

Steps:
- In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, and salt and pepper.
- Preheat oven to 400°F or grill to medium high heat.
- Divide the seasoning mixture in half. Place half in the melted butter and stir to combine.
- Coat 4 large squares of foil with cooking spray.
- Place two tenders in the middle of the foil and season with remaining spice mixture.
- Arrange the peppers, onion, beans and corn on top of the chicken.
- Drizzle 1 tablespoon of the butter over the chicken and vegetables.
- Seal the foil around the chicken and veggies to close completely.
- Bake in the oven for 40 minutes or the grill for 35 minutes until the chicken is at 165°F.
- Carefully open the foil packs and sprinkle the cheddar cheese and return to the grill or oven for 2-3 minutes until cheese is melted.
- Sprinkle with toppings and serve with tortillas on the side, if you wish.
Enjoy!
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This dish is awesome, Thanks for sharing
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