500grams’ large chicken breastsfinely sliced lengthwise
2TSPSalt
1TSPCumin
1TBSPCoriander
1TBSPPaprika
4TBSPOlive Oil
2TBSPLemon Juice
For the Vegetables
1red onionfinely sliced
1green peppersliced
1yellow peppersliced
1red peppersliced
2TBSPOlive Oil
1TBSPLemon Juice
½TBSPSmoked Paprika
1TSPSalt
1TSPCoriander
Serve with
Warm tortillas
Sour Creamcheck previous post I use Chef Deema Hajjawi’s recipe
Cheese
Refried Beans
Guacamole
Instructions
Mix marinade ingredients together and set aside. Each separately.
Cut chicken into lengthwise thin slices, and toss in marinade. Set aside for 30 minutes. If your chicken is straight out of the fridge let it sit marinating in room temperature, this is better for baking later so it does not harden.
Preheat oven to 220C.
Meanwhile arrange veggies in your roasting tin, and rub with the vegetable marinade.
Arrange chicken next to the veggies, and then place in oven until well done.
Wrap the tortillas in foil and place them in oven to heat up and serve with the chicken, sour cream, cheese, and salsa.
Video
Notes
Keyword Chicken Fajita, Oven Baked Fajita, Quick and Easy Fajita