Go Back
- 1 ½ lbs boneless, skinless chicken breasts, sliced into thin strips - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 yellow onion, sliced - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Chicken breast forms the heart of your fajitas. It cooks quickly and remains juicy. Bell peppers add a sweet crunch and vibrant color. Onion gives a flavorful base to the dish. Spices elevate these fajitas. Chili powder gives warmth, while cumin adds depth. Paprika brings smokiness, and garlic and onion powders enhance the taste. Salt and pepper tie it all together. - 8 small flour tortillas - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Tortillas hold your fajitas together. Flour tortillas are soft and chewy. You can use corn tortillas if you prefer a gluten-free option. Fresh cilantro adds a bright, herbal note. Lime wedges provide a zesty kick to balance the flavors. - Baking sheet - Mixing bowl A baking sheet helps to roast the chicken and veggies evenly. Line it with parchment for easy cleanup. A mixing bowl is essential for combining the ingredients seamlessly. It makes tossing spices with the chicken and veggies a breeze. For the full recipe, check out the Oven-Baked Chicken Fajitas Full Recipe. 1. Preheating the oven: Set your oven to 400°F (200°C). This will ensure even cooking for your fajitas. 2. Preparing the chicken and vegetables: Slice 1 ½ lbs of chicken breasts into thin strips. Then, chop 1 red bell pepper, 1 green bell pepper, and 1 yellow onion. This mix will add color and taste. 1. Coating and arranging on the baking sheet: In a large bowl, combine the chicken, bell peppers, and onion. Drizzle 2 tablespoons of olive oil over the mix. Add spices: 2 teaspoons of chili powder, 1 teaspoon each of cumin, paprika, garlic powder, onion powder, and some salt and pepper. Toss everything until well coated. Line a baking sheet with parchment paper or foil for easy cleanup. Spread the chicken and veggies evenly in a single layer on the sheet. 2. Baking time and temperature: Place the baking sheet in the oven. Bake for 25-30 minutes. The chicken should be cooked through, and the veggies should be tender and slightly caramelized. 1. Warming tortillas: While the fajitas bake, warm 8 small flour tortillas. You can use a dry skillet over medium heat for about 30 seconds on each side or microwave them for about 20 seconds until soft. 2. Assembling fajitas: Once the chicken and veggies are done, take them out of the oven and let them cool a bit. Serve the mixture in the warm tortillas. Garnish with fresh cilantro and a squeeze of lime juice for added flavor. Enjoy this simple and tasty dish! For more details, check out the Full Recipe. - Ensuring chicken is tender To keep chicken juicy, don’t overcook it. Cook the chicken until it reaches 165°F. Use a meat thermometer for accuracy. Marinating the chicken in olive oil and spices helps too. Let it sit for at least 15 minutes before baking. This step adds flavor and moisture. - Vegetable caramelization tips For sweet, caramelized veggies, spread them evenly on the baking sheet. This allows hot air to circulate. Use high heat, around 400°F, to get a nice char. You can also toss the veggies with a pinch of sugar. This enhances their natural sweetness. - Garnishing ideas Fresh cilantro adds a pop of color and flavor. A squeeze of lime juice brightens the dish. You can also add sliced avocados or diced tomatoes for freshness. Consider crumbled feta or shredded cheese for richness. - Pairing options Serve these fajitas with a side of rice or beans. Guacamole or salsa makes a great dip. You can also add a simple salad for crunch. A cold drink, like lemonade or iced tea, complements the meal perfectly. - Using whole grain tortillas Whole grain tortillas are a great swap. They add fiber and nutrients. This small change makes the dish healthier. They also have a nutty flavor that pairs well with the fajitas. - Adding more vegetables Feel free to add more veggies like zucchini or mushrooms. This boosts the dish's nutrition and flavor. You can also substitute some chicken with beans for a plant-based option. This keeps it filling while reducing calories. {{image_2}} You can switch chicken for beef or shrimp in this recipe. Beef gives a rich flavor, while shrimp cooks fast and adds a nice twist. Just cut the beef into thin strips or use peeled shrimp for quick cooking. You can also try a vegetarian option. Use firm tofu or tempeh as the main protein. This choice makes the dish filling and tasty without meat. Spice up your fajitas with different spices. Try adding cayenne pepper for heat or smoked paprika for a deeper flavor. You can also mix in some oregano for a fresh note. If you love heat, incorporate salsa or hot sauce. A scoop of your favorite salsa adds moisture and tang. Hot sauce brings a spicy kick that can wake up your taste buds. For a fun twist, use lettuce wraps instead of tortillas. Lettuce keeps it light and fresh. Simply lay the cooked chicken and veggies on a large leaf of romaine or butter lettuce. For a heartier meal, create burrito-style fajitas. Just add rice, beans, and cheese inside your tortilla. Roll it up tightly, and you have a filling meal ready to eat! For the full recipe, check out the Oven-Baked Chicken Fajitas Full Recipe. To keep your oven-baked chicken fajitas fresh, store them in the fridge. Place leftovers in an airtight container. This helps prevent drying out. Use them within 3 to 4 days for the best taste. If you want to keep them longer, freezing is a great option. When reheating, the oven works best. Heat your oven to 350°F (175°C). Spread the fajitas on a baking sheet. Cover them with foil to keep them moist. Bake for about 15 minutes. You can also use the microwave. Just place them in a microwave-safe dish and cover. Heat for 1 to 2 minutes on medium power. This keeps the flavor and texture nice. To freeze your fajitas, let them cool first. Then, pack them tightly in freezer-safe bags. Squeeze out the air before sealing. They can last up to 3 months in the freezer. When you're ready to eat, thaw them in the fridge overnight. For a quicker option, use the microwave. Just remember to enjoy them within a few days of thawing for the best flavor. Oven-baked chicken fajitas last about three to four days in the fridge. Store them in an airtight container. This keeps the flavors fresh and prevents spills. Always check for any off smells or changes in color before eating leftovers. Yes, you can make oven-baked chicken fajitas ahead of time. Prepare the chicken and veggies a day before. Just mix them with the spices and oil, then store them in the fridge. On cooking day, simply spread them on a baking sheet and bake. This saves time and makes meal prep easy. Some great sides to serve with oven-baked chicken fajitas include: - Mexican rice - Refried beans - Guacamole - Salsa - Corn on the cob - A fresh salad These sides complement the fajitas and add more flavor to your meal. You can find the full recipe for the oven-baked chicken fajitas [here](#). You now have all you need to make oven-baked chicken fajitas. We covered the main ingredients like chicken, vegetables, and spices. We walked through preparation, cooking, and serving. You learned tips for tender chicken and caramelized veggies. We also explored variations and storage options. Remember, these fajitas are easy to customize. Enjoy these delicious meals with friends and family. Try different flavors and enjoy fresh toppings. You can make this dish your own. Happy cooking!

Oven-Baked Chicken Fajitas

Get ready to savor the flavors of Oven-Baked Chicken Fajitas with this easy recipe! Juicy chicken, colorful bell peppers, and onions come together in a spicy and satisfying meal that's perfect for busy weeknights. In just 40 minutes, you'll have a delicious dish to serve in warm tortillas, topped with fresh cilantro and lime. Click through for step-by-step instructions and make dinner a hit tonight!
Print Recipe Pin Recipe

Ingredients
  

1 ½ lbs boneless, skinless chicken breasts, sliced into thin strips

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

8 small flour tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large bowl, combine the sliced chicken, bell peppers, and onion.

      Drizzle the olive oil over the mixture and sprinkle the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Toss everything together until well coated.

        Line a baking sheet with parchment paper or foil for easy cleanup. Spread the chicken and vegetable mixture evenly across the baking sheet in a single layer.

          Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the veggies are tender and slightly caramelized.

            In the meantime, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or microwave for about 20 seconds until soft.

              Once the chicken fajitas are done, remove them from the oven and allow them to cool slightly.

                Serve the chicken and veggies in warm tortillas, garnishing with fresh cilantro and a squeeze of lime juice.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4