Oven Baked Chicken Fajitas

Oven Baked Chicken Fajitas are one of my new go to dinners when I need something easy, fast and healthy.
I love that it is a one pan dinner and that you can prep everything that morning and then just throw it in the pan and cook it that night.  Everyone in my family enjoys this meal too, which isn't always the case.  I did make a couple changes from the original recipe found here since the canned Rotel tomatoes they called for make the dish too soupy and too spicy for my kids.
Oven Baked Chicken Fajitas
recipe adapted slightly from Real Mom Kitchen
1 1/2 to 2 pounds boneless, skinless all natural chicken
2 bell peppers, any color
1/2 - 1 medium sweet yellow onion
1 cup grape or cherry tomatoes
2-3 Tbsp olive oil
1 Tbsp taco or chili seasoning (I used homemade - click here for recipe)
Optional toppings: tortillas, shredded cheese, sour cream, avocado
Preheat oven to 400 degrees.
Slice your chicken into thin strips and place in a large glass pan.
Drizzle a couple tablespoons of olive oil over the chicken.
Sprinkle your taco or chili seasoning over the chicken.
Use a pair of tongs to coat the chicken strips completely with the olive oil and seasoning.
Add your sliced peppers, onions and tomatoes to the pan.
Mix well, using the oil in the pan to help coat the veggies.
Cook for 30 to 35 minutes, until chicken is cooked through and veggies are tender.
Serve with desired toppings - I like cheese.
My kids liked these in tortillas, which I warmed slightly over a open flame on my gas stove.


  1. Craig might like this. too many veggies for the rest of us, ha ha.

  2. Looks amazing! Your photos are beautiful. Kathy Ramos


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