This recipe is from I found it on Pinterest one day and decided that it would definitely be for supper that night since it was super easy and looked delicious. I've been making fajitas for years but had never thought of baking them instead of making them on the stove top. I have to tell ya, this recipe did not disappoint. I didn't make it exactly like theirs, but close enough. I kind of blended my usual seasonings with their technique and voila! Hope you'll give it a try this weekend!

The team members:

1 1/2 ounds of boneless, skinless chicken breasts
1 medium onion, sliced into large chunks
1 bell pepper
freshly sliced jalapenos or 1 small can green chilies
4 tablespoons canola oil
1 1/2 teaspoons chili powder
2 teaspoons cumin 1/2 teaspoons garlic powder 1 teaspoon dried oregano
1/4 teaspoon sea salt

Preheat oven to 400 degrees. 
Mix 2 tablespoons of the oil, chili powder, cumin, garlic powder, oregano and salt in a small bowl. Set aside until later.

Spray a 9 x 13 casserole dish with non-stick spray. Place the chicken into the casserole, drizzle with the 2 tablespoons of tablespoons of oil and salt and pepper to taste. Bake for 20 minutes, turn and bake for an additional 5 to 10 minutes until chicken is done.

Remove the chicken from the oven and shred it with two forks
Add the vegetables and the oil/spice mixture and toss to coat. Bake uncovered for 25 minutes or until the vegetables are just tender.
Serve on warmed flour tortilla shells with salsa, sour cream or your favorite condiments for fajitas. Serve yours first, that way you'll be sure to get some before the others dig in! Just kidding...