Baked chicken fajitas with peppers, onions, mushrooms, tomatoes, and spices all cooked in one single dish in the oven for an easy, tasty meal. Jump to Recipe keyboard_arrow_down
These quick and easy Baked Chicken Fajitas are packed with veggies, all cooked in one pan, and ready in 30 minutes! Plus they are clean eating, low carb, gluten-free, and Whole30 friendly. Serve them with some Crockpot Pinto Beans or Mexican Cauliflower Rice.
I love fajitas in almost any form but when I don't have time to cook them stove-top, I make this simple oven-baked version. They take a little longer but don't have as much active cooking time, which means I can get all sorts of things done in the kitchen while they cook. And truth be told, usually, to make it even easier, I pick up pre-sliced vegetables at the salad bar so all I have to do is mix up the seasoning and toss everything in a pan. It couldn't be easier and we seriously love these fajitas - maybe even more than the traditional version.
Additionally, these baked chicken fajitas are perfect for meal prep if you like to prepare meals on the weekend. They actually taste better after a night in the fridge since the flavors have time to combine and deepen in the fridge. Then you can use them for lunches or dinner during the week. Serve them in the traditional sense with flour tortillas, salsa, cheese, and avocado. Try them in a low carb wrap with your favorite cheese for a quick quesadilla. Finally try them over rice, cauliflower rice, or wrapped up in lettuce for a delicious meal.
How to make homemade fajita seasoning?
Fajita seasoning is super easy to make at home with spices you likely already have in your spice cabinet. Plus making it at home means you get to control the level of spice and stay away from fillers and preservatives. Here's the basic recipe and it will keep in your pantry for up to 1 year in an airtight container.
- 4 tbsp chili powder
- 2 tbsp paprika
- 4 tsp cumin
- 4 tsp garlic powder
- 4 tsp onion powder
- 2 tsp dried oregano
- 2 tsp kosher salt
Depending on how you will be using it, some people like to add 1-2 tablespoons of cornstarch to help the sauce thicken when cooked. Also, some people like a touch of sweetness in their fajita seasoning and will add 1-2 teaspoons of sugar.
Can you use taco seasoning to make fajitas?
Absolutely! However, it will change the flavor slightly. Taco seasoning tends to be spicier and has more chili powder than fajita seasoning. Fajita seasoning is usually slightly milder with more garlic and onion flavors, opposed to the spicy and smoky flavors in taco seasoning. If you decide to swap in taco seasoning, you can use store-bought or homemade taco seasoning. You will around two tablespoons of seasoning for 4 servings.
Topping Ideas for Chicken Fajitas
In my world, it's not really a chicken fajita without some amazing toppings. Here are the things you will always find on our table.
- Shredded cheese - my favorite is an extra sharp cheddar or a more traditional Monterey Jack cheese.
- Cilantro - add some brightness and freshness to the dish
- Limes - another way to add some zest and freshness
- Sour cream or Greek yogurt - a great way to add some tang and cool down the spices
- Avocado or guacamole - another great way to cool down the spices and add some creaminess
- Salsa - it's always a good idea to have some extra salsa for anyone who wants some extra heat
- Lettuce - this one is a bit controversial but sometimes people like to serve some shredded iceberg lettuce on the side
Recipe Ideas and Tips
There are lots of ways to customize this recipe and make it your own. Here are some of our favorites.
- Add some fiber and nutrients by adding a can of drained black beans or pinto beans.
- For some extra color, throw in some canned or frozen corn.
- For some extra spice, use Rotel tomatoes or any canned diced tomatoes with habaneros. For less spice, swap in normal diced tomatoes. Speaking of the tomatoes, you could also use store-bought salsa or pico de gallo for a different spin. You may just want to tone down the added spices.
- Sprinkle a layer of cheese on top during the last five minutes of cooking for a cheesy top layer.
- Swap in chicken thighs for chicken breast if you prefer dark meat chicken.
- Instead of serving this in the traditional manner with flour tortillas, serve it over some cooked rice, quinoa, or cauliflower rice.
Meal Prep for Baked Chicken Fajitas
This is a great recipe to prep on the weekend and have packed and ready to go for lunches. It's easy to prepare and keeps well in the fridge. However, since it can get boring to eat the same thing every day, here are some ways to mix things up. Start traditional and pack the fajitas up with some flour tortillas and shredded cheese for day 1. On the second day, serve the chicken fajitas over a bed of black beans and brown rice. Day 3, use your chicken fajitas to make a giant salad with some crunchy greens and avocado. On the fourth day, it's time for some soup. Simply add the fajitas to your favorite canned bean soup. End the week with some more traditional fajitas or make a fajita quesadilla.
Looking for more fajita recipes?
This recipe was originally shared back in 2015 and has been updated with new information and a video.
Baked Chicken Fajitas
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- 1.33 lbs boneless skinless chicken breast, cut into strips
- 14 oz can diced tomatoes with green chiles
- 1 U onion, sliced
- 1 U red pepper, sliced
- 1 U green pepper, sliced
- 1 cup mushrooms
- 2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 tsp salt
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Preheat the oven to 400 degrees. Spray a glass baking dish with cooking spray.
Add everything to a glass baking dish and use your hands to toss together. The easiest way to do this is to add the chicken, tomatoes, and veggies. Then sprinkle on the spices and then toss.
Bake for 25-30 minutes until chicken is cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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