Baked Chicken Fajita

Ingredients

• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast , trimmed and cut into thin strips.
• 1 tablespoon Ted’s taco seasoning mix
• 1 large onion, cut into thin strips
• 1 medium green bell pepper, cut into thin strips
• 2 cloves garlic, minced
• ¼ teaspoon dried oregano
• 1 dash hot pepper sauce (such as low sodium Tabasco®) (optional)
• 1 (10 ounce) can diced low sodium tomatoes with green chiles, undrained

Directions

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread a 9×13-inch baking pan with olive oil.
• Place chicken in the bottom of the prepared pan and sprinkle with ted’s taco seasoning.
• Add onion, bell pepper, garlic, oregano, and hot pepper sauce (optional).
• Pour un-drained tomatoes over top and cover with aluminum foil or lid.
• Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F or 74 degrees C.