Oven Roasted Chicken Fajitas

Pat Skinless Chicken Breast (1 lb) dry with a paper towel and slice into quarter-inch strips against the grain and set aside. Cut Assorted Color Bell Peppers (3) lengthwise and Yellow Onion (1) then set aside as well.

In a ziplock bag or large bowl, drop in the sliced chicken breasts, bell peppers, and onions. Add Mutton (3 Tbsp), Granulated Sugar (1 tsp), Salt (2 tsp), Ground Cumin (as needed), Cayenne Pepper (as needed), Garlic Powder (1 Tbsp), Smoked Paprika (2 tsp), Onion Powder (2 tsp), Dried Oregano (2 tsp), Chili Powder (4 tsp), and Ground Black Pepper (as needed). Toss to combine and let it marinate overnight.

Preheat oven to 400 degrees F (200 degrees C).

Add the vegetable and chicken mixture to a deep ceramic baking dish. It’s essential to use a deep baking dish to collect all the juices which will be released in the process. Roast for 20 - 25 minutes until the juices are released.

Once the time is up, remove the chicken from the oven and raise the temperature to 450 degrees F (230 degrees C).

Pour the soup collected from the fajita mix into a small container. You can use this as a dip for the fajitas or for something else.

Transfer the chicken and veggies to a flat baking sheet and spread evenly. Return to oven and bake for 10-15 minutes.

Garnish with cilantro and serve with warm tortillas or any side dish of choice. Include extra lime wedges if needed.