orange pineapple fajita chicken & veggies
Ingredients
- Preheat oven to 400
- Olive Oil Cooking spray
- 8 chicken breasts, small, boneless, skinless
- 1 large lemon, sliced thinly
- 6 carrots, sliced lengthwise in halves
- 1 yellow squash, sliced lengthwise in quarters
- 1 zucchini, sliced lengthwise in quarters
- 1 onion, sliced in half moon shapes
- 3 medium potatoes, sliced in thick wedges
- 1 cup cherry tomatoes, sliced in halves
- 1 tsp. sea salt
- 1 tsp. coarse ground pepper
- 1/3 cup olives with pimento
- 2 Tbl. capers, drained
- 1 (6 oz.) can Dole Packaged Foods Orange Pineapple juice
- 1 cup chicken broth
- 1 (.1 oz.) fajita seasoning packet
- %https://allyskitchen.com/wp-content/uploads/2016/11/DSC6984.jpg
Instructions
- Line an 11 x 17 baking dish with parchment paper. Put the lemons in and the chicken on top then add the carrots, squash, zucchini, onion, potatoes, and tomatoes. Coat with cooking spray and sprinkle with the salt and pepper. Add the olives and capers.
- In a small mixing bowl, whisk together the juice, chicken broth and fajita seasoning mix. Pour all around the pan. Cover tightly with doubled foil.
- Roast in a preheated 400 oven for 75 minutes. Remove and let rest for 15 minutes. Ready to serve.
Notes
You certainly can cut those veggies the way you like. I just like to get a tad bit 'artistic' with my knife.
If you cut those carrots in half lengthwise, be very careful. I usually shave a small piece from one side that allows the carrot to sit 'flat' then it's more stabilized for cutting.
Prepare ahead and refrigerate then pop in the oven when you get home from work.
This recipe would certainly work in a slow cooker or crock pot.
https://allyskitchen.com/orange-pineapple-fajita-chicken-veggies/