Oven Fajitas

My little sister (hmmm...maybe I should say 'younger' since she is 9 months pregnant--ha!) sent me this recipe several months ago, and I sort of forgot about it. On Friday I was gone all day and arrived home about 4 p.m. without a plan outside of using the chicken in my fridge. I was also buried in laundry, school papers, and had a sink full of dishes I left in a rush that morning. About 30 minutes later I was still digging out, still had no plan, and I got a text from my husband announcing he was on his way home. Oh dear. Now, before you go thinking I am married to a man who expects a dinner on the table the second he arrives home, I'll just tell you that Daddy has a reputation for being a bit hangry when he walks in the door. Daddy is also trying to walk the straight and narrow in the nutrition department, so if Momma has dinner ready when he gets home  no one has to stand between him and the pantry as he tries to claw at the snacks. For whatever reason I remembered being sent this recipe, scrolled back through my texts, and threw it in the oven. By the time Mr Hangry walked through the door 20 minutes later, I was calmly loading the dishwasher while enjoying a cocktail, as the smells of one of his favorite meals (fajitas in general) filled the house. Momma for the win!
Oh--almost forgot to say....these are ridiculously good! You will be shocked at how awesome they are for about zero effort.

Oven Chicken Fajitas
-adapted slightly from Taste of Home

-1 lb chicken breasts
-1 onion, sliced thin
-1 red pepper, sliced thin
-1 green pepper, sliced thin (now, I didn't have a green one so I used two red and nothing bad happened!)
-1 can rotel, drained
-2 T oil (I used avocado. Shocker)
-2 t. chili powder
-2 t. cumin
-1/2 t. salt

Spray a 9x13 baking dish with cooking spray. Cut chicken into thin strips and place in the pan, along with the onions, peppers, and rotel. Whisk the oil and spices together and drizzle over the top. Toss together to coat the chicken and vegetables. Bake at 400 degrees for 25-30 minutes or until chicken is cooked through. Spoon into tortillas and top with your favorite fajita fixings.

I served our fajitas with refried beans, some plain Greek yogurt standing in flawlessly for the sour cream I didn't have in my fridge, and some sharp cheddar. Great Friday night meal.