This baked chicken fajitas recipe is the easiest way to make fajitas. Plus, they’re super healthy and loaded with veggies. They’re naturally dairy free, but you can use whatever toppings you like. Opt for corn tortillas for gluten free option. Makes 8 servings.
Why I love this baked fajitas recipe
Lately, I’ve been feeling like I need at least 3 more hours in every day. I swear I just can’t keep up anymore, especially now that I have a very mobile baby crawling and climbing everywhere.
I really thought I would have a few more months before she was all over the place, all the time, but I suppose my uninterrupted cooking/computer time just isn’t going to happen for a while now. It’s crazy how fast things change.
This recipe is just the right fit for our lives right now. I mean, I love, love, love fajitas, but every time I made them in the past, I felt like I was running all over the kitchen trying to keep things from burning and dirtying a million dishes in the process, but not anymore.
Not with this recipe. It’s seriously simple and very, very healthy if you choose the right toppings/tortillas. And, by baking everything all in one pan, you get delicious, juicy chicken and perfectly cooked vegetables without even being in the kitchen.
Here’s what you’ll need to make them
Simply Whisked is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
What are good toppings for fajitas? Since we went dairy free, we usually opt for guacamole (or mashed avocado), extra cilantro and a squeeze of lime juice.
But, you seriously don’t even need the toppings because he flavor in these chipotle chicken fajitas is so intense. You will just have to try them to see for yourself. (And thank me after you’ve cleaned up because it’ll be so easy.)
How to make baked chicken fajitas
Prep. Preheat the oven to 425˚F and chop all of your vegetables. You can gather your toppings later while the fajitas are baking.
Season the chicken. Spray your baking dish with cooking spray (or rub it with some oil, or put some parchment down, whatever you normally do to prevent stuff from sticking.
Place you chicken into the pan and season it with the spices listed below. I do this right in the pan to avoid making yet another dirty dish, but you can do it in a separate bowl if you want.
Mix the vegetables. In a large bowl, stir the remaining ingredients together and then distribute it over the chicken.
Bake the fajitas. Cover the baking dish with aluminum foil and put it into the oven for about 30 minutes. You can take the foil off halfway through to let some of that moisture out and brown the veggies.
FAQs and tips for making baked fajitas
You can really use any onion you have on hand, but yellow or sweet onions would be the best choice. I like to use sweet onions for most recipes, and I think they work really well in this fajitas recipe.
No. It’s best to cook the fajita meat before cutting it. This will help the meat to stay tender and juicy.
This recipe calls for chicken tenders, so if you’re swapping chicken breasts, you can slice them into chicken tender shapes so they cook faster, but that’s all I would recommend.
Once the chicken is cooked, you want to slice it thinly against the grain.
What goes with fajitas?
- Jalapeno margaritas
- Refried black beans
- Mexican quinoa
- Chipotle salsa
- Roasted tomatillo salsa
- Street corn salad
More dairy free dinner recipes:
- Southwest stuffed peppers
- Mustard chicken tenders
- Pepper steak stir fry
- Ground chicken tacos
- Ham fried rice
- Mini meatloaf recipe
This oven baked chicken fajitas recipe is the easiest way to make fajitas. Plus, they’re super healthy and loaded with veggies. They’re naturally dairy free, but you can use whatever toppings you like. Opt for corn tortillas for gluten free option.
- 2 chicken breasts (butterflied if large)
- 1/2 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon granulated garlic
- 3 bell peppers (sliced)
- 1 large onion (sliced)
- 1 10- ounce can diced tomatoes with chilies
- 2 garlic cloves (minced)
- Coarse salt & pepper (to taste)
- Preheat the oven 425˚F (220˚C) and line a baking sheet with parchment paper or foil.
- Butterfly chicken breast to shortening cooking time. Place on the baking sheet and season with chili powder, cumin, oregano, granulated garlic. Add coarse salt & pepper, to taste. Top with sliced bell peppers and onions.
- In a medium bowl, stir together the tomatoes, minced garlic and a pinch of coarse salt. Spread over peppers and onions.
- Bake for about 30 minutes, or until vegetables are soft and slightly browned. Be sure to check to see if the chicken has reached 165˚F.
- Remove from oven and slice chicken before serving.
Last Updated on