Baked Chicken Fajitas
Updated: Aug 5
This recipe is a reboot from long ago when my seasonings came from a packet and I used mostly canned tomatoes and an onion. This meal has been a favorite for a long time, but it’s much improved from the old one. I use more veggies now and have my own blend of spices that give the chicken and veggies an extra kick. It’s so simple to toss together and it’s also easy to double for a crowd or a meal share. I usually pair it with rice or cauli-rice alongside a salad, but the possibilities are endless, as these baked fajitas are very versatile. We hope you like them too!
1 1/2 pounds of chicken breast or tenders
2-3 bell peppers (I try to get a variety of colors)
2 tablespoons olive oil
½ tablespoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
½ teaspoon garlic granules/powder
½ teaspoon oregano
1 bunch of cilantro (optional)
Preheat your oven to 350 degrees and get out a 9 X 13 glass baking dish.
Chop your chicken into ½ inch pieces and put into the baking dish.
Chop the onions and peppers to a size of your preference; I chop ours into about ½ inch pieces.
Place the veggies in the baking dish and pour 2 tablespoons of olive oil over the chicken and veggies. Toss to coat.
In a small glass bowl, add all of the spices and stir to combine.
Pour the spices over the chicken and veggies and toss together until well coated.
Once the oven is fully heated, place the uncovered baking dish in the oven and set a timer for 35 -40 minutes.
When the chicken is finished baking, take it out of the oven and serve immediately over rice, cauli-rice or a bed of mixed greens. I like to put some cilantro on top of mine too.
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