Chicken Fajita Bake

   I found this recipe on Pinterest from The Pinning Mama...well, actually, I found the picture, and never even looked at how to make it!
    It was honestly so strait forward from their lovely photos that I never bothered to look at the recipe until today, when I wanted to be sure to pass the credit onto who deserves it! 
   So, my method and ingredients vary slightly from the original, but the results are still divine.   
   If you're a strict paleo eater and don't consume any dairy, I would wrap a piece of tin foil over the top of this to bake, then uncover for the last 5-10 minutes to give the peppers a chance to brown up a little. 

Chicken Fajita Bake

Ingredients

• 2 Boneless skinless chicken breasts
• 1 Tbsp chili seasoning
• Salt & pepper
• 2 Sweet bell peppers, any colour, cut into 1 inch wide strips
• 1 Onion, sliced into 1 inch strips 
• 1 Jalepeno, diced (optional)
• 1-2 Tbsp olive oil
• 1/2 Cup grated cheese (a Mexican or taco blend is super, but any grated cheese will do) 

Method:

1. Preheat oven (or BBQ) to 400 Degrees. Lightly grease an 8x8 baking dish and set aside
2. Cut the chicken breasts in half length-wise (so you've got 4 pieces), and place into the baking dish in a single layer
3. Drizzle the olive oil over the chicken
4. Sprinkle the chili seasoning over the chicken breasts, then add some salt & pepper if you wish
5. Top the chicken with the strips of peppers and onions (and jalepeno, if using), making sure you've got them spread out evenly
6. Top with the grated cheese, making sure to get a little cheese on everything
7. Bake for 25-35 minutes, until the chicken is cooked through and the juices run clear
8. Serve with rice, or as we like to do, with tortilla wraps, hard tacos or lettuce wraps  

   This recipe can easily be doubled, and is so simple to make. My kids, who can sometimes be fussy about when meals change ("this is very different from a taco!" my 6 year old announced) all enjoyed this. Hazaa! So, I've made it a bunch of times since then. I've used jalapeño peppers when I had them, diced a tomato onto it when I only had one pepper, more cheese, less cheese, etc. etc. Basically, this recipe is simple, easy to sub ingredients in and out, and also makes great leftovers. I once turned the leftovers into soup! Now that was deee-lish!  :)  

   Well, tonight we have a paid preview for The Drowsy Chaperone, then opening night is Thursday! Yikerdoodles! If you live in the area, come to see it! It's funny, full of big song and dance numbers, and it is a Canadian show to boot (that can sometimes mean it might be terrible, but this gem went to Broadway and won a bunch of Tony awards!).   

   I've got no witty closing remarks....so, goodbye for now!  :)