Baked Chicken Fajitas
Baked chicken fajitas are a great way to enjoy your favorite Mexican dish without having to fire up the grill.
You can cook the chicken in the oven, then assemble the fajitas using store-bought fajita ingredients.
For a more authentic fajita experience, try using pre-made fajita sauces or seasoning mixes.
If you’re in the mood for something Tex-Mex, these baked chicken fajitas are the perfect meal.
These chicken fajitas are so easy to make, and they’re perfect for a weeknight meal.
You can also make them ahead of time and reheat them, or even freeze them for a quick meal later on. Serve them with your favorite toppings, such as sour cream, salsa, or guacamole. Enjoy!
STORAGE: Baked Chicken Fajitas
FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.
FREEZER: Place in a few airtight containers and store in the freezer for up to 3 months.
REHEATING: Baked Chicken Fajitas
OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 15 minutes
MICROWAVE: Place in a microwave dish and cook on full power for 2-3 minutes.
Baked Chicken Fajitas Recipe
INGREDIENTS
3 Chicken Breasts (diced)
1 Red Bell Pepper (sliced)
1 Yellow Bell Pepper (sliced)
1 Green Bell Pepper (sliced)
1 tsp Cumin
1/2 tsp Cayenne Pepper
1/2 tsp Garlic
1/2 tsp Ground Coriander
1 tsp Italian Seasoning
1 tsp Paprika
1 tsp Sea Salt
2 Tbsp Olive Oil
1 White Onion (sliced)
5-6 Tomatoes (whole)
3 Red Chili Peppers (whole)
4 Flour Tortillas
4 Spring Onions (sliced)
1 Bunch Fresh Coriander (chopped)
1 Lime (juiced)
1 Tsp White Sugar1/2 Tsp
1/2 Tsp Salt
1 Cup Sour Cream
INSTRUCTIONS
1. Preheat the oven to 350F/180C and lightly grease a large baking sheet.
2. Place the diced chicken breast in a mixing bowl, add the sliced bell peppers.
3. Next add the cumin, cayenne pepper, garlic powder, coriander, Italian seasoning. paprika, salt and olive oil. Mix all the ingredients until the chicken and peppers are evenly coated.
4. Place the mixed ingredients onto one half of the lightly greased baking sheet.
5. On the other half of the baking sheet, place the sliced white onion in a row then place the whole tomatoes and red chilis on the end of the sheet.
6. Drizzle the sliced onion, tomatoes and red chilis with olive oil, bake for 20-25 minutes.
7. Remove the tomatoes and chilis and set aside to cool slightly.
8. Lay a parchment sheet (cut to size) on the baking sheet and lay out the flour tortillas. Return to the oven and cook for a further 5 minutes.
9. While they are cooking start to make the salsa, place the cooled tomatoes and red chilis in the blender, add the sliced spring onion, chopped coriander. lime juice. sugar and salt. Mix in pulses until the tomatoes are chopped but still slightly chunky.
10. Remove the baking tray from the oven, place the salsa in a serving bowl and sit on the tray.
11. Drizzle the chicken with sour cream and sprinkle with any remaining chopped coriander and the whole dish is ready to serve, simply take a flour tortilla and fill it up with any combination.
EQUIPMENT
TIME
PREP TIME: 10 Minutes
TOTAL TIME: 30 Minutes
NUTRITIONAL VALUE:
Fat: 22.8g
Protein: 20.9g
Total Carbs: 31.2g
Calories: 398 Calories
Baked Chicken Fajitas
If you’re in the mood for something Tex-Mex, these baked chicken fajitas are the perfect meal.
Equipment
- Baking Sheet
- Mixing Bowl
- blender
Ingredients
- 3 Chicken Breasts diced
- 1 Red Bell Pepper sliced
- 1 Yellow Bell Pepper sliced
- 1 Green Bell Pepper sliced
- 1 tsp Cumin
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Garlic
- 1/2 tsp Ground Coriander
- 1 tsp Italian Seasoning
- 1 tsp Paprika
- 1 tsp Sea Salt
- 2 Tbsp Olive Oil
- 1 White Onion sliced
- 5-6 Tomatoes whole
- 3 Red Chili Peppers whole
- 4 Flour Tortillas
- 4 Spring Onions sliced
- 1 Bunch Fresh Coriander chopped
- 1 Lime juiced
- 1 Tsp White Sugar1/2 Tsp
- 1/2 Tsp Salt
- 1 Cup Sour Cream
Instructions
- Preheat the oven to 350F/180C and lightly grease a large baking sheet.
- Place the diced chicken breast in a mixing bowl, add the sliced bell peppers.
- Next add the cumin, cayenne pepper, garlic powder, coriander, Italian seasoning. paprika, salt and olive oil. Mix all the ingredients until the chicken and peppers are evenly coated.
- Place the mixed ingredients onto one half of the lightly greased baking sheet.
- On the other half of the baking sheet, place the sliced white onion in a row then place the whole tomatoes and red chilis on the end of the sheet.
- Drizzle the sliced onion, tomatoes and red chilis with olive oil, bake for 20-25 minutes.
- Remove the tomatoes and chilis and set aside to cool slightly.
- Lay a parchment sheet (cut to size) on the baking sheet and lay out the flour tortillas. Return to the oven and cook for a further 5 minutes.
- While they are cooking start to make the salsa, place the cooled tomatoes and red chilis in the blender, add the sliced spring onion, chopped coriander. lime juice. sugar and salt. Mix in pulses until the tomatoes are chopped but still slightly chunky.
- Remove the baking tray from the oven, place the salsa in a serving bowl and sit on the tray.
- Drizzle the chicken with sour cream and sprinkle with any remaining chopped coriander and the whole dish is ready to serve, simply take a flour tortilla and fill it up with any combination.
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