A super simple Mexican style Chicken Fajita filling, baked in a oven to make it extra healthy…
Usually my year end posts are a detailed analysis about how the year has been. I don’t know what to say about this year, but as I read somewhere, I guess the mantra this year was to just survive and stay afloat. We witnessed a massively different years that turned around many lives. I have already written so much this whole year about the experience, that I don’t want to repeat it. But I guess, we are very fortunate to be living in an age where technology is quite advanced and the world did a decent job in reducing the impact. However, it was also the year that showed how narrow minded and prejudiced certain sections are. It actually made me feel sad that despite all the education that we get and the tolerance we are taught, things aren’t very different from what it used to be before. At least, it was only limited to a small scope before, but now with social media, the vicious attacking and backstabbing gets too much to handle. It causes a general level of paranoia even in the close knit circle that you may already have. I only wish that we all broaden our horizons and thoughts and understand only one thing – that one day we go back to where we actually belong and all that will matter is how much goodness we have been able to do…
I am ending this month with a recipe post that is related to the Shh Cooking Secretly Challenge, that I very much enjoy. This month, the theme is “Hot Pots” as suggested by Priya Vijayakrishnan. I was intrigued by the theme and upon checking, it seems that it is basically any food that is to be eaten hot, so that would include our curries as well. Since it is winter or at least chilled weather in most of the parts in the world, this theme was quite apt. I was assigned to Priya as partners, however she had an emergency and had to withdraw her participation from the challenge. I sincerely wish her all well. I was then given ingredients by Renuji – bell peppers and paprika.
All that clicked my head when the ingredients were given was to make Chicken Fajita. Who doesn’t like a good filling inside a tortilla? They just make amazing meals, for any time of the day. With days getting more comfortable and nights getting chilled, there is nothing as cozy as a warm meal like these. “Fajita” is actually the Tex-Mex name for strips of beef, however it is not necessary to be made with meat. Chicken is a much leaner protein and so much easier to cook too! All you do is to cook your meat, bell peppers and onion in a mix of spices till done, spread them into a roasted tortilla with fillings of your choice – cheese, guacamole, salad, beans, etc. -, wrap them and bite into them by holding with your hands. It was just a couple of months ago I did the Mexican Pozole for the same challenge, and it is surprising that this post is again a Mexican recipe. 😉
Even though I had taco seasoning readily with me, I went ahead and did a mix of the spices I had in my pantry. I spread all the ingredients on the tray, sprinkled the spices and tossed up the mixtures. Then the filling was baked till done and served hot. The girls had a lovely time assembling the rolls by themselves, though I had to draw a line in between to make sure they don’t eat more than they are supposed to. 😉 Off to this super simple recipe…
Chicken Fajita Tray Bake
- 500 gm boneless chicken
- 1 large green capsicum
- 1 large orange capsicum
- 1 large onion
- 2 tbsp olive oil
- 2 tsp chilli powder
- 1 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp oregano
- Salt to taste
- 8 to rtillas
- Lettuce and mayo to serving
- Preheat oven to 180 degrees. Keep a tray ready.
- Cut the chicken and capsicum into stripes. Chop the onion roughly.
- Toss in all the ingredients from olive oil to salt and coat well on the cut peices. Spread on the tray.
- Bake for 40 minutes till done, stirring in between.
- Serve hot with tortillas, chopped lettuce and mayo (or sour cream).