Oven Baked Chicken Fajitas Recipe
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
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.
If you plan on serving chips and salsa, you have to try this easy chipotle salsa, this roasted tomatillo salsa or this roasted chili corn salsa.
Plus, try these jalapeño margaritas and these easy, refried black beans if you are looking to complete the meal.
Ingredients & substitutions
- Chicken tenders – This recipe calls for chicken tenders, if you want to swap these for full size chicken breasts, you can either slice them into chicken tender sized pieces or extend the cooking time.
- Toppings – 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.)
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make oven 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.
Have leftovers? Try making a fajita salad or adding them to breakfast tacos!
FAQs and tips for making oven baked fajitas
Ingredients
- 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)
Instructions
- 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.
This was wonderful! Baking the fajita’s was very healthy and the tomatoes and green chili’s really kept the juices in the chicken so it wasn’t dry! My boyfriend and I loved it! I’ll make this again! Thanks Melissa!
Also if you leave it over night the chipotle peppers really kick up the heat after they have marinated! 🙂
Simple & brilliant. Thanks for posting this.