Baked Chicken Fajitas

• 2 lbs of chicken breast
• 1 can of Rotel tomatoes (Diced tomatoes with green chiles)
• 1 red pepper
• 1 green pepper
• 1 onion
• 3 tablespoons of cumin
• 2 tablespoons of chili powder
• not pictured:
• 2 to 3 tablespoons of oil (canola/vegetable)
• salt and pepper to taste
• 3 table spoons of oregano
• 2 dashes of cayenne pepper to taste
• Serve with taco shells or lettuce leaves(for tacos) or rice (like we did)

Preheat oven to 400°f. Spray a 9x13 pan (I used a pyrex dish) to prevent the vegetables from sticking/burning to the sides. 

In order to save on how many cutting boards you use, start thinly slicing the peppers and onion. I'd recommend 1/4" width, but nothing too large or they may not cook through.  Put the peppers in the dish.  

Slice the chicken in 1" strips.  Place them in the dish.  Add the oil and seasonings.  Mix the ingredients so they are evenly covered with the seasoning. 

Put it in the preheated over for 30 minutes (20 to 30 minutes, as long as thickest part of chicken reaches 165°) and serve immediately.   

Justin requested next time that I include tortilla shells as he was a bit disappointed he didn't get the full fajita experience since we didn't have shells. 

Enjoy :)