Did you eat fajitas as a kid?
For me, this was a special meal that I would only get when my family went out to dinner.
As much as I would have loved to eat them at home, my mom didn’t always have time to whip them up on the stovetop at the end of a long day.
It was kind of nice though, because that experience of getting to order fajitas at a restaurant was always a little magical.
You can hear the sizzle of the cast iron skillet from all the way across the restaurant. Everyone turns their heads when a sizzling plate of fajitas passes by, and gets to take in in a whiff of all that fresh spiced flavor.
I would go crazy with making all different kinds of combinations with the meat and vegetables, plus all the different toppings.
Honestly, the first time I discovered that I actually liked hot sauce was when I started using it on this special dish.
Now, you can easily bring all this flavor home to your own dinner table, but in a much easier way.
Easy oven fajitas quickly come together with all the Mexican flavors that you know and love. They are so incredibly easy to make, and they are a surefire win for family dinner. Not to mention, you can also serve this up for friends and family at bigger gatherings as well.
You all know I love the easy dinner recipes. After a long day of working, it’s just one of those things I need in my life.
Heck, even if I am not working a long day, it’s real nice to not have to worry about spending hours to get dinner on the table.
There are so many other things you could be doing with that cherished time, you know? Lately, I’ve been learning to salsa with my husband, so I’d much rather be spending time practicing our dance steps than slaving over a meal in front of the stove.
Even though this baked chicken isn’t seared off in a flaming-hot cast iron pan like it is in the restaurant, or in our other recipe for pan-seared chicken fajitas, it’s still packed with so much flavor. There’s cumin, chili powder, coriander, and paprika to bring in some smoky intense notes.
The fresh garlic provides an amazing aroma, with ample depth of flavor.
Along with the seasoning, the main event consists of poultry, bell peppers, and onions. The mixture gets baked in the oven, and I highly recommend a quick squeeze of lime at the end to add a little pop of acid to the whole thing.
To me, all of this makes for the ideal vehicle for the variety of toppings that you can serve to finish it off.
You can pick from your favorite salsas and hot sauces to use. The guacamole can be whatever recipe you love best and the other toppings can be mixed up, from different types of cheeses to sour cream or crema recipes that you love to have on hand.
If you have 30 minutes to spare, make tonight a fajita night!Print
If you need to get dinner on the table in 30 minutes, our easy oven fajitas are for you. They’ll become a regular on your dinner menu.
For the Filling:
- 2 lbs boneless, skinless chicken breast, sliced into strips (about 2 large breasts)
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1 medium yellow onion, sliced
- 2–3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- Corn tortillas, warmed
- Shredded cheddar cheese
- Sour cream
- Hot sauce
- Preheat oven to 375˚F.
- Place chicken, peppers, onion, garlic, and oil in a large mixing bowl. Toss to combine.
- Stir spices together in a small bowl.
- Pour spice mixture over the chicken mixture and toss to coat everything well.
- Spread the chicken mixture in an even layer in a 9-by-11-inch baking dish.
- Bake for 20 minutes, or until the chicken is cooked completely through, stirring once halfway through.
- Serve with warm tortillas and all the fixings.
Nutritional information does not include the tortillas or optional toppings.
- Category: Fajitas
- Method: Oven
- Cuisine: Mexican
Keywords: 30-minute meal, fajita, chicken, Mexican, vegetables
Cooking By the Numbers…
Step 1 – Prep Vegetables, Slice Chicken, And Measure Remaining Ingredients
Seed and slice one green bell pepper, and one red bell pepper. Want to use a yellow one instead? Go for it!
Peel and slice one yellow onion.
Trim any fat, and slice the chicken into thin strips.
Measure out all of the remaining ingredients as listed on the ingredients list.
Preheat your oven to 375˚F.
Step 2 – Make Chicken and Vegetable Mixture
Add the chicken strips, peppers, onion, garlic, and oil to a large mixing bowl. Toss to coat evenly.
In a small bowl, stir together the cumin, chili powder, coriander, paprika, salt, and freshly ground black pepper until combined.
Pour the spice mixture over the poultry and veggie mixture. Toss to coat evenly.
Step 3 – Bake
Spread the meat mixture in an even layer in a 9×11-inch baking dish.
Bake for 20 minutes, stirring halfway through. The chicken should be completely cooked through.
Step 4 – Serve
Serve immediately with warm tortillas, cheddar cheese, sour cream, salsa, guacamole, and hot sauce, or your favorite toppings.
What Other Toppings Can I Use?
Aside from my favorites, which I’ve described above, there are a variety of different toppings that you can incorporate into your fajita toppings spread.
Obviously, you need some lime wedges for that tang of acid. In addition, you can take this opportunity to whip out the beans (black or pinto) as well as a variety of chilies. Whether it’s charred jalapenos or your favorite roasted poblano peppers, these will make a great addition for extra spice.
And don’t forget the cilantro! It’ll give you a fresh, herbaceous burst of goodness.
Want some more Mexican inspiration for your weeknight dinner rotation? Here are some of our other favorite chicken recipes:
- Pollo Rojo Enchiladas (Chicken Enchiladas with Red Chili Sauce)
- Beef, Chicken, and Shrimp Grilled Fajitas
- Slow Cooker Tex-Mex Chicken
What are your favorite fajita toppings? Tell us in the comments below. And be sure to come back and rate the recipe when you try it for yourself!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 18, 2013. Last updated: October 25, 2020 at 12:45 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.