Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 8 servings
These baked chicken fajitas are the easiest way to make fajitas at home. They're naturally dairy free, loaded with veggies and you top them with all of your favorites. Opt for corn tortillas for gluten free option.
- 2 large chicken breasts (butterflied)
- ½ tablespoon chili powder
- ½ tablespoon cumin
- ½ teaspoon oregano
- ¼ teaspoon granulated garlic
- 3 bell peppers (sliced)
- 1 large onion (sliced)
- 1 10-ounce can diced tomatoes with chilies
- 2 cloves garlic (minced)
- Coarse salt & pepper (to taste)
Prep. Preheat the oven to 425˚F and line a baking sheet with parchment paper. Slice your veggies and butterfly chicken. Then, measure out the remaining ingredients before you begin.
Season the chicken. Mix the chili powder, cumin, oregano, granulated garlic, salt & pepper together in a small bowl. Place the chicken breast on your baking sheet and season liberally with the spice mixture.
Mix the vegetables. In a medium bowl, stir together the tomatoes, minced garlic and a pinch of coarse salt. Spread over the chicken and top with sliced bell peppers and onions.
Bake the fajitas. Transfer the baking sheet to the oven for 25 - 30 minutes, or until vegetables have softened and slightly browned and the chicken has reached an internal temperature of 165˚F (74˚C).
Slice and serve. Remove from oven and allow the fajita mixture to rest for about 5 minutes. Then, thinly slice the chicken before serving.
Calories: 88kcal Carbohydrates: 5g Protein: 13g Fat: 2g Trans Fat: 0.01g Cholesterol: 36mg Sodium: 222mg Fiber: 2g Sugar: 3g Vitamin C: 59mg