Baked Chicken Fajitas
Yields: 4 to 6 servings
  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 1 can (14.5 ounces) Hunt’s ORIGINAL Diced Tomatoes, drained
  • 1 medium onion, cut into thin strips
  • 2 medium peppers, cut into strips (preferably different colors (red/green), go with what's good!)
  • 1 jalapeno pepper, cut into strips
  • 3 cloves garlic, sliced
  • 2 tablespoons canola oil
  • juice of 1 lime
  • 2-3 teaspoons chili powder, adjust amount to taste
  • 2 teaspoons ground cumin (or fajita seasoning), adjust amout to taste
  • 1-2 teaspoons hot sauce (optional, adjust to taste)
  • ¼ teaspoon salt
  • 12 6-inch tortillas (corn or flour), warmed
  • Toppings (optional): shredded cheese, salsa, sour cream, shredded lettuce, guacamole
  1. Preheat oven to 400 degrees. Spray a 13x9-inch baking dish with cooking spray (or rub with canola oil)
  2. In prepared baking dish, toss chicken, tomatoes, onion, peppers and garlic until combined.
  3. In a separate dish, preferably with a spout, whisk together oil, lime juice, chili powder, cumin, hot sauce (if using) and salt, until combined. Drizzle over chicken mixture and toss to coat.
  4. Bake, uncovered, for 20 to 25 minutes, or until chicken is no longer pink and vegetables are tender.
  5. Serve with tortillas and desired toppings.
Recipe by Alida's Kitchen at