Combine the ingredients for the Fajita seasoning. Make extra for other recipes down the road!
Mix the Fajita seasoning with all of the marinade ingredients except for the chicken.
Pat the chicken pieces dry. Place them in a dish large enough to immerse the chicken in the marinade. Refrigerate for at least 2 hours or up to 24 hours.
Preheat oven to 350°F. Cover a rimmed baking sheet with foil and spray it with non-stick cooking spray. Place chicken skin side up in a single row on a cooking sheet and pour marinade over the chicken. Bake for 30 minutes or until chicken registers 165°F with a thermometer. Cover with foil if skin gets to dark.
Remove chicken to a dish, cover and allow to rest.
Place vegetables on the same pan in remaining marinade. Bake for 20 minutes or until just al dente, stirring after 10 minutes to redistribute in the marinade.
Prep time doesn't include marinating time. The original recipe doesn't include mushrooms or asparagus. Use the vegetable combination of your choice.Chicken can also be grilled.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.