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Oven Baked Chicken Fajitas

Alexa Luckenbach
Nov 8, 2013
2 min read

Two posts in one day?? I'm on a freaking roll, people! Whoo! Well I know I just posted a foil pack chicken fajitas recipe not too long ago, but I guess I couldn't resist doing them again! I didn't do this on purpose, I guess when I was meal planning, chicken fajitas were on the brain. Regardless, this is a good recipe that is a little different from my previous one. I would say that recipe is great if you want something quick and easy and don't have much time. This one takes a little more time and preparation, but also makes a lot of leftovers which is great if you make your food and eat it for several days. So you are welcome, you are officially covered on the chicken fajita front!

This recipe was pretty good, and I've been wanting to try it for awhile. It has a ton of flavor and you can eat the fajitas with tortillas or alone as a nice little veggie/chicken bowl. This recipe is a great alternative for your next Mexican night at home :)

Oven Baked Chicken Fajitas

Adapted from Real Mom Kitchen

makes about 4 servings

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp extra virgin olive oil
2 tsp chili powder
2 tsp cumin
½ tsp garlic powder
½ tsp dried oregano
¼ tsp salt
1 (15 oz) can diced tomatoes - no salt added
1 small can diced green chiles
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)

Directions:

Preheat the oven to 400 degrees. Slice chicken and veggies into strips.

Place chicken strips in a greased 13×9 baking dish.

In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.

Drizzle the spice mixture over the chicken and stir to coat.

Mix diced tomatoes and green chiles in a bowl. You could also buy a can of diced tomatoes with green chiles already added, but I wanted to be sure my tomatoes had no salt added.