Easy Fajita Bake

The most difficult part is probably cutting up the vegetables and chicken. My mom sent me this recipe. Because I can't leave anything alone, the first time I prepared it, I added portobello mushrooms (this made it so much awesomer). Even though it looked like there wasn't much chicken, it seemed like there was as much chicken as veg in the dish. To further improve, I doubled the seasoning (I also use a heavy hand when seasoning), doubled the onions, and added mushrooms and zucchini from the original recipe.

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
4 Tbsp coconut oil 
4 tsp chili powder
3 tsp cumin
1 tsp garlic powder
1 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
2 medium onions, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
3 portobello mushrooms (these are fairly large), sliced
1 zucchini, sliced

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.

In a small bowl combine the  chili powder, cumin, garlic powder, dried oregano, and salt. I recommend taking the coconut oil (which is probably in solid form) and microwaving it in a large Pyrex measuring bowl to liquify. When liquid, add in the bowl of spices and stir.

Drizzle half the spice mixture over the chicken and stir to coat.

Next add the tomatoes, peppers, and onions to the dish, drizzle the rest of the spice mix, and stir to combine.

Bake uncovered for 20 to 25 minutes or until chicken and vegetables are cooked through.