Baked Chicken Fajitas

This recipe is a new family favorite.  So easy to make!!  And, for evenings that you know will be stressfull/busy, you can chop everything way ahead of time, so you can throw it in the oven when the time comes!  Easy peasy!

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 1 can (14.5 oz) diced tomatoes with chilies, drained
• 1 medium onion, cut into thin strips
• 2 medium peppers, cut into strips (preferably different colors - to make it healthier and prettier) (but mostly just prettier)
• 12 6-inch corn tortillas

Marinade:  (I will be changing this because I wasn't a huge fan, but here's a baseline until I work out the kinks)

• 2 TBS oil
• 2-3 tsp chili powder
• 2 tsp ground cumin
• 1-2 tsp hot sauce
• 1/4 tsp salt
• 1 lime

1. Preheat oven to 400.  Spray 9x13in baking dish with cooking spray.  In prepared dish, toss chicken, tomatoes, onions, and peppers until combined.  In a seperate dish, whisk together marinade ingredients until combined.  Drizzle over chicken mixture and toss to coat.  (I do this in a zip lock bag)
2. Bake uncovered for 20-25 minutes, or until chicken is no longer pink and vegetables are tender.