Baked chicken fajita with a twist. Baked chicken fajita with a twist. Dust a clean work surface with a sprinkling of flour, and roll half of the puff pastry into a large circle. Place the largest plate you have (a pizza tray also works) on top of the pastry and tear around the edges to create a clean.
You can have Baked chicken fajita with a twist using 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Baked chicken fajita with a twist
- It’s 6 1/4 of pieces of chicken cutley.
- Prepare 1/2 of Red pepper.
- Prepare 1/2 of yellow pepper.
- It’s 1/2 of Orange pepper.
- Prepare 1/2 of onion, chopped.
- You need 1 of seasoning.
- It’s 1 of olive oil.
- It’s 1 of garlic powder.
- You need 1 of paprika.
- You need 1 of salt n pepper.
- It’s dash of Cajon season to taste.
- You need 1 of teriyaki sauce.
I cannot begin to tell you how amazing these are. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat. Swap chicken with ground beef, ground turkey, or ground chicken.
Baked chicken fajita with a twist step by step
Cut chicken beasts into pieces.
Add all seasoning to bowl in the olive oil except teriyaki sauce.
Than pour on chicken n spread evenly on chicken …
Chopped peppers n onion n add to chicken n mix it up again so seasoning cover .. than pour teriyaki sauce on top to cover evenly (as much as u like for taste).
Bake on 400 for 20 to 25 mins.
Than serve over rice or pasta ur choice.
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Double the recipe if you need to serve a larger crowd. Add a splash of hot sauce for a spicy twist. Drizzle fresh lime juice over the top to bring out the flavor. Use a casserole pan to bake if you need to instead of an oven-safe skillet. Stir in the fajita spice mix and allow to cool while you do the next step.
