Name: Baked Chicken Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 chicken breasts cut into 1/2 inch strips ((boneless/skinless) (approx. 2 lbs)); 4 garlic cloves (minced); 1 tbsp chili powder; 1 tbsp cumin; 1/2 tsp smoked paprika; 1/2 tbsp oregano; 3 tbsp olive oil; salt; 1 small onion ((thinly sliced)); 2 bell peppers, cut into strips ((any colors you like)); 3 tomatoes ((diced)); 1 hand full of cilantro ((chopped))

Tender and juicy baked chicken fajitas with delicious spices, bell peppers, tomatoes, and onions. It’s fast dinner, that your oven will take care of.

Hummm… I just love dishes that are easy to make, super tasty and versatile. If you like it too, this easy chicken fajitas recipe is a great option to have on hand.

The spices used make this chicken burst with flavors. It’s so delicious, and the meat is so tender and moist, that you’ll want to eat the whole thing. Be careful!! 😉

A fast and easy meal

A good thing about this baked chicken fajitas is how fast and easy it is. You cut the chicken breasts into strips, season it, add the peppers, onion, tomatoes, and throw it in the oven on a sheet pan. This makes life so much easier, allowing you to be hands free to work on something else. Really, making chicken fajitas on a sheet pan is the best way to optimize your time.

Chicken Fajitas Seasoning

You could definitely use store bought seasoning, but homemade is so easy! It requires just a few ingredients and the flavor is just amazing, not to mention that’s healthier too.

Also, you probably have all the spices in your pantry. The only one that’s a little fancy is the ‘Smoked Paprika’. It has a smoked flavor to it that changes the flavor to a whole new level. Regular paprika is not my favorite spice, but smoked paprika is life changing in the kitchen. If you don’t have it you can use regular paprika, but I highly recommend buying the smoked one. Since the smoky taste is very strong, you don’t use as much, so it will last a long time.

Transforming your meals

To make it a “smart dish”* you can serve this baked chicken fajitas over rice, along with some green salad, on the first day.

For the next day, eat it as fajitas in tortillas. Put the leftovers inside a tortilla, along with some shredded cheese, black olives, avocado, and sour cream.

Do you have more ideas on how to twist this recipe up, and make a new meal for the next day? Tell me in the comments, I would love to hear it!!

*Smart dish is the way I like to call the recipes that, with a few additions, can become a new dish for your next meal. This way you can have a new dish in no time.

chicken fajitas in a tortilla, on a plate

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Baked Chicken Fajitas

Tender and juicy chicken strips, baked with delicious spices, bell peppers, tomatoes, and onions. It's fast dinner on the table that your oven will take care of.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: American, Mexican

Keyword: Chicken, chicken and vegetables, chicken fajitas, mexican chicken, tortilla filling

Servings: 8

Calories: 217kcal

Author: Lilian Vallezi

Ingredients

4 chicken breasts cut into 1/2 inch strips (boneless/skinless) (approx. 2 lbs)
4 garlic cloves (minced)
1 tbsp chili powder
1 tbsp cumin
1/2 tsp smoked paprika
1/2 tbsp oregano
3 tbsp olive oil
salt
1 small onion (thinly sliced)
2 bell peppers, cut into strips (any colors you like)
3 tomatoes (diced)
1 hand full of cilantro (chopped)

Instructions

Pre heat oven to 350ºF. Line a big rimmed baking sheet with foil and spray it with some oil.
Cut chicken into strips about 1/2 inch thick, and season it with salt, chili powder, cumin, paprika, oregano and garlic. Make sure that all strips are covered with the seasonings.
Transfer the chicken to the prepared baking sheet.
Add the strips of bell pepper and onion, and diced tomatoes to the sheet. Salt the veggies.
Drizzle olive oil over everything and bake for about 15 minutes. Do not over bake.
Sprinkle some cilantro after it's done.
You can serve them inside a tortilla, with some cheese, sour cream, avocados and olives, or, along with white rice and salad. You can also serve both ways, in different days 🙂
Enjoy!!

Notes

Sometimes we are afraid of eating undercooked chicken and for this reason we over cook it. This results in dried chicken, and that’s not good. A safe temperature for chicken is 165ºF (75ºC) internally. In this recipe, since the breasts are already sliced, they get to this temperature much faster than when you bake the breast whole (Approximately 15 minutes for this recipe). If you want to make sure they have reached the right temperature, you can use a meat thermometer.

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