It seems that every couple of weeks I began to get restless. This restlessness stems from a deep desire to create something fabulous in the kitchen. It is fulfilling to add ingredients and slave over a meal in order to complete a masterpiece (of course this does not happen every time I attempt a new recipe). The only downside to the hard work is the mouths that quickly consume the meal that took hours to concoct. Wouldn’t it be wonderful if the enjoyment lasted as long as the hard work?
This All Natural Baked Chicken Fajita Strip recipe did the trick to cure my restlessness. It was actually very simple to make and tasted great. So, another successful attempt in the kitchen that will keep me satisfied until I get the desire to create again. Oh the joys of being a cook! (This is gluten-free and dairy-free by itself)
All Natural Baked Chicken Fajita Strips
2 boneless skinless chicken breasts
1 14 oz can all natural diced tomatoes
1 7 oz can all natural mild diced chili’s
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp oregano
Cut the chicken into strips. In a 9 X 13 pan, pour the diced tomatoes and chili’s. Mix. Place the chicken strips on top of the tomatoes.
Raw Chicken Strips with Diced Tomatoes and Chilis
In a small bowl, combine the chili powder, cumin, garlic powder, and oregano. Mix. Rub onto the chicken strips with your fingers. Place in a preheated 400 degree oven for 25 minutes. Remove from the oven and place on a tortilla or spinach salad.