Simple Oven Baked Chicken Fajitas
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I always think it is good to know more than one way to cook a dish. Now people usually grill or cook fajitas on a stove top. However, I have tried them in the slow cooker before. So when I saw this recipe for OVEN BAKED chicken fajitas, I had to try it.
I prefer to eat fajitas cooked on the grill or stove top. However, sometimes a different cooking method is more convenient. I must say I did like the oven method over the crock pot method. The veggies stay crisp.
It was nice to be able to put it all together and toss it in the oven and leave. I could then get other things done. Nothing beats the crispness that you get on the meat like a grill or stove top. But this was still yummy.
ingredients to make Oven Baked Chicken Fajitas
- BONELESS SKINLESS CHICKEN BREASTS
- VEGETABLE OIL
- CHILI POWDER
- CUMIN
- GARLIC POWDER
- DRIED OREGANO
- SALT
- RO*TEL – THIS IS CANNED TOMATOES WITH GREEN CHILES
- ONION
- BELL PEPPER
- TORTILLAS
- OPTIONAL TOPPINGS SUCH AS SHREDDED CHEESE, SOUR CREAM, GUACAMOLE, SALSA, CILANTRO, AVOCADO, OR LIMES
HOW TO MAKE OVEN BAKED CHICKEN FAJITAS
Place chicken strips in a greased 13×9 baking dish or foil lined baking sheet. I prefer the baking sheet now. It seems to turn out less watery when I use the baking sheet.
In a small bowl, mix the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Then drizzle the mixture over the chicken and toss to coat.
Next add the canned tomatoes, sliced bell pepper, and onions to the pan and stir to combine.
Now bake it uncovered for 20-25 minutes or until the chicken is cooked through and the vegetables are tender. You will love how moist and tender the chicken is. Plus, the veggies are the perfect amount of crispness. It’s a great addition to your sheet-pan meals!
Frequently Asked Questions
How do I prevent the chicken from drying out in the oven? To prevent the chicken from drying out, make sure not to overcook it. Check for doneness by inserting a meat thermometer into the thickest part of the chicken. It should read 165 degrees when fully cooked.
Can I use a different seasoning blend for the chicken fajitas recipe? Yes, you can customize the seasoning blend to suit your taste preferences. You can even use store-bought fajita seasoning mix. I personally love the flavor combination of spices in the recipe.
Can I use a different type of meat instead of chicken? Yes, you can use steak, shrimp, or tofu as alternatives to chicken in this recipe. Adjust the cooking time accordingly depending on the protein you choose.
Can I make these fajitas gluten-free? Yes, this recipe is naturally gluten-free. Just use corn tortillas instead of flour tortillas.
How do I store leftovers? Store any leftover chicken and vegetable mixture in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.
FOR MORE FAJITA RECIPES LIKE THIS, TRY:
Oven Baked Chicken Fajitas
Real Mom Kitchen
Ingredients
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 2 Tbsp vegetable oil
- 2 tsp chili powder
- 2 tsp cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
- 1 15 oz can diced tomatoes with green chilies (Ro*tel), drained
- 1 medium onion sliced
- 1 large bell pepper seeded and sliced (I use half a green and half a red)
- 12 flour tortillas
- Toppings such as cheese sour cream, and guacamole – if desired
Instructions
- Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish or foil lined baking sheet. I prefer the baking sheet now.
- In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
- Drizzle the spice mixture over the chicken and stir to coat.
- Next add the tomatoes, peppers, and onions to the pan and stir to combine.
- Bake uncovered for 20-25 minutes or until you cook the chicken through and the vegetables are tender. Serve on tortillas with desired toppings.
Nutrition
Recipe adapted from Eatin’ On the Cheap.
This is the original photo from this post when it was first posted in December 2011.
