Oven Baked Chicken Fajitas
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.
Servings: 8 servings
Calories: 88kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 88kcal | Carbohydrates: 5g | Protein: 13g | Fat: 2g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 222mg | Fiber: 2g | Sugar: 3g | Vitamin C: 59mg