Crispy Fajita Chicken

gluten free

An easy and delicious weeknight meal!

This one pan crispy chicken fajita dinner is simple and versatile.

The perfect use of traditional Kimono fabric, Japanese cypress and modern touches in every room.

You can simply slice the chicken and stuff tortillas for fajitas. You could use it as filling for burritos, make a crispy taco, or what I did was make a fajita bowl.

Crispy Fajita Chicken

Yield

4 servings

Type

Dinner

Time

30 minutes

Cuisine

American

Bell Peppers Onion Fajita Seasoning Avocado Oil Boneless Skinless Chicken Breast White Rice Flour Eggs Crushed MiltonsGreen Chile Chips (crushed)

Ingredients

1. Preheat oven to 450°F. 2.  Slice chicken breast in half lengthwise.

3.  In a bowl, toss the onions and bell peppers with the fajita seasoning and avocado oil. Lay evenly on the baking sheet, but leave enough room for the chicken.

4.  Lightly spray the area for the chicken with non-stick cooking spray. I use Chosen Foods Avocado Oil Spray.

Step 4

5. Coat the chicken in this order: white rice flour, eggs, crushed chips. Lay on baking sheet and repeat for each piece of chicken.

Step 4

6.  Bake for 20 minutes. You can serve the chicken and peppers as fajitas, tacos, stuffing for a burrito, or as a fajita bowl like I did. I simply added rice, beans, tomato, avocado and salsa in a bowl with the peppers and chicken.

Step 4

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