Baked Fajitas
Ok people. This is the EASIEST way to make fajitas. My family and I have fallen in love with these Baked Fajitas and they have taken over our Taco Tuesdays. This recipe also works great with Darryl’s vegetarian soy chicken strips!
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Baked Fajitas
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 (15 oz) can diced tomatoes
- 1 (4 oz) can diced green chilies
- 1 small onion, sliced
- 2 cups bell pepper, seeded and sliced (I used 3 small, different colored peppers)
- 2 TBSP vegetable oil
- 2 tsp chili powder
- 2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/2 tsp lime juice
- Can be served with tortillas or over a salad !
- Preheat the oven to 400 degrees. In a 13×9 baking dish, mix together chicken, tomatoes, peppers, chilies, and onions in the dish.
- In a small bowl combine the oil, lime juice and spices.
- Drizzle the mixture over the chicken and toss until chicken and veggies are evenly coated.
- Here is a picture of the vegetarian version too 🙂 Looks just as good….eh?
- Bake uncovered for 20-25 minutes or until chicken is cooked through and your veggies are tender.
- Here are the final product! Set up a variety of toppings and have fun at your very own fajita bar!
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Baked Fajitas
This is the EASIEST way to make fajitas. My family and I have fallen in love with these Baked Fajitas and they can easily be made vegetarian!
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Get this recipe emailed straight to your inbox!
Ingredients
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 15 oz can diced tomatoes
- 1 4 oz can diced green chilies
- 1 small onion sliced
- 2 cups bell pepper seeded and sliced (I used 3 small, different colored peppers)
- 2 TBSP vegetable oil
- 2 tsp chili powder
- 2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/2 tsp lime juice
Instructions
- Preheat the oven to 400 degrees. In a 13×9 baking dish, mix together chicken, tomatoes, peppers, chilies and onions in the dish.
- In a small bowl combine the oil, lime juice and spices.
- Drizzle the mixture over the chicken and toss until chicken and veggies are evenly coated.
- Bake uncovered for 20-25 minutes or until chicken is cooked through and your veggies are tender.
- Can be served with tortillas or over a salad.
Nutrition
Calories: 199kcal | Carbohydrates: 8g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 250mg | Potassium: 572mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1910IU | Vitamin C: 71.1mg | Calcium: 42mg | Iron: 1.9mg
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Made this for my hubby and he really enjoyed it. I used a bag of frozen fajita mix veggies ( red/yellow/green peppers and onions) it worked out great. The only thing is when we finished up I noticed I forgot to put in the chilies! I looked back at the recipe and couldn’t find where it said to add them. I am assuming it was supposed to be added with the peppers/onions but I didn’t see it mentioned specifically. I’m guessing now that chilies = peppers but as I don’t cook this type of food often I was just thinking of the green, red and yellow peppers.
I am so glad you liked this Aimee! Cook point about the chilies. I am sure that would confuse other people as well. I’ll make sure to clarify that in the recipe 🙂
Great! Making it again… I don’t have to buy chilies this time!! LOL
Do you think this would work as a vegetarian dish? Maybe add in the beans after the veggies are cooked? Or before? I know my family would love this?
Yes Alison I think you could add them in with the veggies. Darryl really likes his vegetarian fake chicken strips we get from Trader Joe’s…that is what I used in the “vegetarian” version. Do you use those?
I made this recipe tonight and OMG! It is to die for! I baked mine about 40 minutes because I like my veggies slightly more done. But this recipe is for sure a keeper! I halved the recipe keeping the measurement for the garlic and lime the same and I used a can of rotel instead of the diced tomatoes and can of chilies. It was sooo good!
Yay Stacey! I am so glad you loved my recipe 🙂
love, love, love this recipe! I’ve been sharing it with family and friends for the past three days! I’m definately going to be making this again soon!
Looks great! Have you ever tried in a crock pot? How long would you think? Thinking this would be good in summer months when I don’t want to turn on the oven.