By Ashley Rector
Preheat oven to 400°F (200°C).
Slice the chicken breasts, bell peppers, and onion into thin strips.
In a large mixing bowl, combine the sliced chicken, bell peppers, onion, olive oil, fajita seasoning, and the juice of one lime. Mix well until everything is evenly coated.
Spread the mixture onto a large baking sheet and arrange in a single layer. Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and vegetables are tender, stirring halfway through.
While the chicken and vegetables are baking, prepare the guacamole. Halve the avocados, remove the pits, and scoop out the flesh into a bowl. Mash with a fork until smooth.
Dice the tomato and chop the cilantro. Add them to the mashed avocados along with a squeeze of lime juice, salt, and pepper to taste. Stir until well combined.
Warm the whole-wheat tortillas in a dry skillet over medium heat for about 30 seconds each side or until pliable.
Once the chicken and vegetables are done, remove them from the oven. Serve by spooning them into the warmed tortillas and topping with a dollop of fresh guacamole. Optionally, garnish with extra cilantro.
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This Mexican Dinner Main Course recipe is ready in 45 minutes and features Boneless skinless chicken breasts, Red bell pepper, Yellow bell pepper and other delicious ingredients. Contains 400 calories total.
Preheat oven to 400°F (200°C).
Slice the chicken breasts, bell peppers, and onion into thin strips.
In a large mixing bowl, combine the sliced chicken, bell peppers, onion, olive oil, fajita seasoning, and the juice of one lime. Mix well until everything is evenly coated.
Spread the mixture onto a large baking sheet and arrange in a single layer. Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and vegetables are tender, stirring halfway through.
While the chicken and vegetables are baking, prepare the guacamole. Halve the avocados, remove the pits, and scoop out the flesh into a bowl. Mash with a fork until smooth.
Dice the tomato and chop the cilantro. Add them to the mashed avocados along with a squeeze of lime juice, salt, and pepper to taste. Stir until well combined.
Warm the whole-wheat tortillas in a dry skillet over medium heat for about 30 seconds each side or until pliable.
Once the chicken and vegetables are done, remove them from the oven. Serve by spooning them into the warmed tortillas and topping with a dollop of fresh guacamole. Optionally, garnish with extra cilantro.
Calories per Serving: 400
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