Hey y'all...hope your weekend if off to a great start. I know a lot of you are excited about "Spring Break." I do miss planning outings & activities with my daughter. Seems like yesterday! Now I get to hear what they are planning with my grandson. I do remember evening dinners being a bit hectic after being gone all day. My chicken fajitas have been a weekly staple for me. I love how you can make a large amount...place in container and pull out...heat...make into quick tacos...salads...sandwiches...endless possibilities. Plus, they freeze well too. I use the "Perdue" chicken that comes individually wrapped. You can pull out as many needed if you're cooking for a small crowd. They are so convenient, and I actually tenderize them with my fingers while they are in the package. I'm a bit of a freak when it comes to chicken juice :-) You will love the smell as they are cooking due to the peppers, but you can add any veggies that your family desires. This is such an easy recipe...easy clean-up & baked in the oven. So, no worries about grilling if the weather is bad. I thank y'all so much for following. Don't forget if you need any sewing/crafting supplies MSQC is offering 20% off $50. or more until March 31st to celebrate National Quilting Month. (link upper right will take you to site & discount at checkout) I will say the smell of these fajitas is wonderful while sewing :-) Check back soon for a fun "series" that I'll be sharing in the kitchen. Have a great Spring Break!
Blessed Cooking from My Home to Yours,
Cat
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Here's all you need...
* 1 pkg. Perdue individually wrapped Chicken Breasts (thawed)
* 2 small red...yellow...orange peppers (thinly sliced)
* 1 large zucchini (thinly sliced) or your desired veggies
* Fajita seasoning
Oil Mixture...blend 1/4 c zesty Italian dressing w/ 1 Tablespoon of olive oil. Add Salt/pepper as desired.
Here's all you do...
* Pre-heat oven to 400*
* Line a baking sheet with Parchment paper & lightly spray w/cooking oil.
* Place chicken & veggies in pan.
* Brush oil blend mixture over all & season with fajita seasoning.
* Cover with foil and bake for about 20 minutes (ovens vary) ...carefully remove from oven (it will be juicy) and flip veggies and chicken over with tongs.
* Repeat the oil blend and seasoning method and return to oven.
* Bake for an additional 15-20 minutes or until thoroughly cooked. (ovens vary)
* Slice chicken as desired.
Tip...I do small slices for the convenience of prepping with other meals.
Enjoy!
Talk soon,
Cat
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~Sending you thanks and blessings from my home to yours