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RECIPE
14 INGREDIENTS8 STEPS45MIN

Oven Roasted Chicken Fajitas

5.0
1 Ratings

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Duke Chops

My name is Aman Dembe, the self-proclaimed Duke of Chopsshire, a haven for food enthusiasts! I like experimenting with foods and different recipes not only to learn something new but also as a way to enrich my palate and yours. Pick a few recipes, use them as instructed or tweak them to your flavour
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These Roasted Chicken Fajitas were an exciting experiment for me to make. The chicken and the vegetables release plenty of juices when roasted in the oven, therefore, it is better to use a deep baking dish instead of a sheet pan. However, you can always transfer the fajitas to a sheet pan (excluding the juices) and roast them once more for extra crispiness.
45MIN
Total Time
30MIN
Active Time

Duke Chops

My name is Aman Dembe, the self-proclaimed Duke of Chopsshire, a haven for food enthusiasts! I like experimenting with foods and different recipes not only to learn something new but also as a way to enrich my palate and yours. Pick a few recipes, use them as instructed or tweak them to your flavour
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3 Tbsp
Mutton
or Avocado Oil
3
Assorted Color Bell Peppers
1
Large  Yellow Onion
1/2 Tbsp
1/4 tsp
Ground Cumin
1/4 tsp
Cayenne Pepper
1 Tbsp
Garlic Powder
1/2 Tbsp
1/2 Tbsp
Onion Powder
1 1/2 Tbsp
Chili Powder
1/2 Tbsp

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Nutrition Per Serving

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CALORIES
290
FAT
4.7 g
PROTEIN
34.5 g
CARBS
30.9 g

Cooking Instructions

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Step 1
Pat Skinless Chicken Breast (1 pound) 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.
Step 2
In a ziplock bag or large bowl, drop in the sliced chicken breasts, bell peppers, and onions. Add Mutton (3 tablespoon), Granulated Sugar (1 teaspoon), Salt (2 teaspoon), Ground Cumin (1/4 teaspoon), Cayenne Pepper (1/4 teaspoon), Garlic Powder (1 tablespoon), Smoked Paprika (2 1/4 teaspoon), Onion Powder (1 1/2 teaspoon), Dried Oregano (1/2 tablespoon), Chili Powder (1 1/2 tablespoon), and Ground Black Pepper (1/2 teaspoon). Toss to combine and let it marinate overnight.
Step 3
Preheat oven to 400 degrees F (200 degrees C).
Step 4
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.
Step 5
Once the time is up, remove the chicken from the oven and raise the temperature to 450 degrees F (230 degrees C).
Step 6
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.
Step 7
Transfer the chicken and veggies to a flat baking sheet and spread evenly. Return to oven and bake for 10-15 minutes.
Step 8
Garnish with cilantro and serve with warm tortillas or any side dish of choice. Include extra lime wedges if needed.

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Nutrition Per Serving
Calories
290
% Daily Value*
Fat
4.7 g
6%
Saturated Fat
1.3 g
6%
Trans Fat
0.0 g
--
Cholesterol
94.3 mg
31%
Carbohydrates
30.9 g
11%
Fiber
7.3 g
26%
Sugars
13.7 g
--
Protein
34.5 g
69%
Sodium
1366.9 mg
59%
Vitamin D
--
--
Calcium
53.9 mg
4%
Iron
3.7 mg
21%
Potassium
532.6 mg
11%
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