Oven Baked Chicken Fajitas

4.95 from 54 votes

This oven baked chicken fajita recipe combines seasoned chicken strips with bell peppers, onions, and tomatoes for a flavorful and convenient meal. The chicken is coated in a blend of chili powder, cumin, garlic powder, dried oregano, and salt, then baked to perfection. The result is tender, juicy chicken and crisp vegetables, making it an ideal addition to your collection of easy and delicious sheet-pan meals.

Course Main Dish

Cuisine American

Keyword baked fajitas, chicken fajitas, fajitas

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 170kcal

Author Laura

Equipment

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