Skinless Chicken Breasts (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)
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 (1/2 Tbsp)
Ground Cumin (1/4 tsp)
Cayenne Pepper (1/4 tsp)
Garlic Powder (1 Tbsp)
Smoked Paprika (1/2 Tbsp)
Onion Powder (1/2 Tbsp)
Dried Oregano (1/2 Tbsp)
Chili Powder (1 1/2 Tbsp)
Ground Black Pepper (1/2 tsp)
. 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.