LM AspirationsLM AspirationsWant moist, baked chicken breast.
Try this easy Fajita style chicken breast recipe.
It was Thursday evening and it just turned 5:30pm. I needed a quick, easy, tasty idea for dinner. Took the chicken breast out of the fridge, and turned on the oven. Pulled out my trusty baking pan. Then, I grabbed olive oil, taco seasoning, a can of chopped tomatoes, and sauteed some green, red and yellow peppers. I coated the chicken breast with olive oil and taco seasoning, topped with the sauteed peppers and added some drained tomatoes. Covered with foil and placed in the oven. Left the kitchen, thinking… what’s to stop it from getting cooked. Well, 25 to 30 minutes later I was pleasantly surprised and this recipe became the new family favorite. Yummy.
Ingredients:
2 to 4 Chicken Breast
1 – 2 Cups sauteed peppers (Green, Red, Yellow and/or Orange)
1 Cup of Diced or Chopped Tomatoes (about half of a 14-15 oz Can) – Drained
1 Package of Taco Seasoning (or your own special blend)
2 Tablespoons Olive Oil
Preheat oven to 375 degrees. Rinse and pat dry your chicken breast. Place in your baking dish or pan. Coat your chicken breast with olive oil. Generously, sprinkle both sides with taco seasoning. Then, top each with 1/4 to 1/2 cup of sauteed peppers, depending on the size of your chicken breast. You want them completely covered with peppers. Personally, I love one of the big box stores frozen chicken breast, larger than most grocery store sold chicken breast. Add your drained chopped or diced tomatoes. Remember to drain your tomatoes, once I forgot and the tomatoes really overpowered the peppers. Loosely cover with foil. Baked for 20 to 25 minutes, depending on the size of your chicken breast. Remove from oven, and let rest for about 5 to 7 minutes. Perfect with rice, or for Fajitas! Enjoy.
Optional Additions: Sauteed Onions, Black Beans, Sliced Avocado or Guacamole, Sour Cream, Cilantro, Cheese: Cheddar, Queso, Monterey Jack, Colby Jack, etc.