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 stovetop. 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 stovetop. 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, 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 stovetop. 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
Prepare the Baking Sheet: Preheat your oven to 400°F (200°C). Grease a 13×9-inch baking dish or line a baking sheet with aluminum foil for easier cleanup. I prefer using a baking sheet because it results in less watery chicken.
Mix the Seasoning: In a small bowl, combine the vegetable oil, chili powder, ground cumin, garlic powder, dried oregano, and salt. Stir the mixture well until all the spices are fully integrated into the oil.
Coat the Chicken: Place the chicken strips in the prepared baking dish or baking sheet. Drizzle the seasoning mixture over the chicken. Use tongs or your hands to toss the chicken strips until they are evenly coated with the spice mixture.
Add Vegetables: Open a can of diced tomatoes (14.5 ounces) and drain the excess liquid. Add the tomatoes, sliced bell pepper, and sliced onion to the pan with the chicken. Stir everything together to ensure the vegetables are well distributed among the chicken strips and evenly coated with the seasoning.
Bake: Place the baking sheet or dish in the preheated oven and bake uncovered for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 165°F (75°C). Stir the mixture halfway through the cooking time to ensure even cooking.
Serve: Once the chicken is cooked and the vegetables are tender, remove the baking sheet or dish from the oven. Let it cool slightly before serving. You will love how moist and tender the chicken turns out, and the vegetables will have the perfect amount of crispness. This dish is a fantastic addition to your collection of sheet-pan meals, offering both convenience and delicious flavors
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.
