Oven Baked Chicken Fajitas

1 lb. boneless, skinless chicken breasts, cut into strips

1 packet taco seasoning (Whole Foods has a great "clean" packet without added funky chemicals.  Warning:  Trader Joe's taco seasoning is SPICY)
1 15oz. can petite diced tomatoes, drained
olive oil
3 large bell peppers, seeds removed & sliced
1 container sliced baby portabella mushrooms
1 medium onion, sliced




Preheat oven to 400.  In small bowl add just enough olive oil to taco seasoning packet to make a thick paste.  Whisk together with a fork.  Put all ingredients in a large greased (spray with olive oil) baking dish and pour taco seasoning paste on top.  Stir gently to coat veggies and chicken with taco mix.  Bake uncovered 30-40 minutes or until chicken is cooked through and veggies are crisp tender.  While you could certainly make this without mushrooms and with just 1 or 2 peppers, you'll notice I try to really throw in lots of veggies so we are eating less animal protein than vegetables.  In fact, this is a completely delicious meal without the chicken - simple oven baked veggie fajitas.  Serve on whole grain tortillas with guacamole, brown rice, and black beans.  Yummm!

This is a meal my whole family will eat, which is a miracle in and of itself.  Just for laughs, here is how this meal is eaten at my house:

Dawn:  I eat everything, minus or light on chicken.
Husband:  He eats it all.
Daughter #1:  She doesn't like soft wraps, only crunchy tacos.  So, she eats it all as a "Naked" Burrito Bowl.
Daughter #2:  Pickest of the three.  Only eats black beans and rice.
Son #1:  He eats the chicken cut up into pieces, dipped in ketchup.  He used to eat black beans, but won't anymore (our kids are half Cuban...isn't that heathen to not eat black beans!?).  Occasionally I can get him to eat some rice with lime squeezed on it.

Hope you got a laugh out of that.  This is a GOOD night at our dinner table, with no food wars.  Just keepin' it real, friends...  (smile)

Dawn