Oven Baked Chicken Fajitas

 Oven Baked Chicken Fajitas
2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch strips
2 green bell peppers, seeded and thinly sliced
2 red peppers, seeded and thinly sliced
(I used my Marconi bell peppers this time, pictured below)
2 medium onions, thinly sliced
2 large tomatoes, diced
3 Tbsp. olive oil
1/4 cup water
juice of 1/2 lime
2 Tbsp. cilantro, chopped
1 clove garlic, finely minced
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. salt
1 tsp. pepper
   Preheat the oven to 400 degrees.  In a 9x13 glass baking dish, mix together the chicken, peppers, tomatoes, and onions.  In a small bowl combine the olive oil, water, cilantro, garlic, chili powder, oregano, salt, and pepper.  Pour the mixture over the chicken and vegetables and use tongs to mix it all together.  Bake, uncovered, for 20 minutes.  Serve with flour tortillas, sour cream, avocados, salsa, or pico de gallo, black beans, or whatever you like!
                                                 

Marconi bell peppers