For a healthy, hearty Mexican dinner that’s easy to make, look no further than these oven-baked chicken fajitas. Add your favorite toppings for a seamless weeknight dinner!
I have been on the hunt for easy, healthy, and filling meals since the kids went back to school. The hours after school can be really hectic at my house, so I like to get dinner started in the morning when I have more time. These oven baked chicken fajitas are the perfect weeknight dinner.
I make the marinade and add the chicken, peppers, and onions to the bag to sit in the fridge all day. I get the toppings prepped and ready, and when it is time to eat, I bake off the chicken, warm the tortillas, and put everything out on the counter. The kids can add what they want and everyone is happy. Cleanup is a breeze and everyone loves this dinner. Win. Win. Win.
Why You’ll Love This Recipe //
- You can get the chicken marinating early, and when it’s time to eat, this meal comes together in under an hour.
- Packed full of veggies and nutrients, this is a delicious way to get your kids to eat their five a day.
- These chicken fajitas are an easy make-it-yourself kind of meal. Just lay out the toppings and everyone can dress their own fajitas.
- Cleanup after this meal is such a breeze!
Ingredients //
This recipe is packed full of healthy, fresh ingredients. Feel free to top your fajitas with whatever you prefer, but I’ve given my suggestions below.
The Filling:
- 3 tbsp olive oil
- 2 cloves garlic
- 1 tsp chipotle chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 4 boneless chicken breasts, sliced into thin strips
- 1 red pepper, cut into thin strips
- 1 yellow pepper, cut into thin strips
- 1 red onion, cut into thin strips
The Toppings:
- whole wheat tortillas
- shredded lettuce
- shredded cheese
- cilantro
- sour cream
- salsa
- lime wedges
How to Make Oven Baked Chicken Fajitas // The Steps
Step 1: Add olive oil, garlic, chipotle powder, cumin, oregano, salt, and pepper to a large Ziploc bag.
Step 2: Add chicken strips, peppers, and onion to the bag.
Step 3: Seal and give it a shake to coat completely. You can do this ahead of time and keep in the fridge until you are ready to cook dinner.
Step 4: Preheat oven to 400° F. Line a baking sheet with aluminum foil. Spread the chicken and vegetables in a single layer on the pan.
Step 5: Bake for 20 to 25 minutes, or until cooked through.
Step 6: Serve on tortillas and add lettuce, cheese, cilantro, sour cream and salsa, or your desired toppings. Spritz with lime.
Variations //
When I make the marinade, I change it up every time. Sometimes I add a little honey, a little lime juice, you can flavor it anyway that you like. Try different seasonings, fresh herbs, hot sauce, or a store bought mix to spice things up. You could also swap out the chicken for steak, or make a tortilla-free version if you’re watching the carb you eat!
Serving Suggestions //
With protein, veggies, and carbs, these fajitas have everything you need to make a well-rounded meal. You could serve it alongside a salad or more vegetables if you like, or go the extra mile and top your fajitas with the best queso dip. They’re delicious when washed down with a Mexican beer or mango margaritas, too.
No dinner is complete without dessert. Keep the Mexican theme going and serve a tres leches cake!
FAQs //
If you’re in the mood to grill, go for it! These fajitas can be prepared using any method, but I opt for baking them in the oven because I find it’s easier timing and cleaning-wise.
You can make a vegetarian version of these fajitas by omitting the meat altogether and enjoying the cooked peppers and onions with your toppings. You could also include tofu, black beans, or another meat-free alternative
Using a meat thermometer is always the easiest way to know if your meat is finished cooking, ensuring the internal temperature reaches 165° F. But, because we’re using sliced chicken, it should be fairly easy to tell. After 20 minutes, cut into the biggest slice of chicken and check the color of the middle. If it’s pink, leave it in for a little longer.
How to Store Oven-Baked Chicken Fajitas //
The first step is to always let your food cool before wrapping it up. These fajitas are best stored unassembled, so put any leftover chicken, peppers, and onion in one container and keep your toppings and tortillas separate. Your chicken fajitas can be kept in a plastic bag, plastic wrap, or food container for up to 4 days in the refrigerator, or 3 months in the freezer.
When reheating, you can microwave them, heat them gently on the stove top, or place them in the oven again until warmed through. If you’ve frozen your fajitas, let them defrost in the refrigerator overnight before reheating.
Oven Baked Chicken Fajitas
Ingredients
- 3 tbsp olive oil
- 2 cloves garlic
- 1 tsp chipotle chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 4 boneless chicken breasts sliced into thin strips
- 1 red pepper cut into thin strips
- 1 yellow pepper cut into thin strips
- 1 red onion cut into thin strips
Toppings:
- whole wheat tortillas
- shredded lettuce
- shredded cheese
- cilantro
- sour cream
- salsa
- lime wedges
Instructions
- Add olive oil, garlic, chipotle powder, cumin, oregano, salt and pepper to a large Ziploc bag. Add chicken strips, peppers, and onion to the bag. Seal and give a shake to coat completely.
- Let marinade in the refrigerator for at least an hour.
- Preheat oven to 400° F. Line a baking sheet with aluminum foil.
- Spread the chicken and vegetables in a single layer on the pan. Bake for 20 to 25 minutes, or until cooked through.
- Serve on tortillas and add lettuce, cheese, cilantro, sour cream and salsa, or your desired toppings. Spritz with lime.
