Healthy Baked Chicken Fajitas

Juicy baked chicken fajitas with peppers, onions, garlic, and smoky spices. Everything cooks in one dish, then gets a quick broil for browned edges and extra texture.

Course Dinner

Cuisine Tex-Mex

Keyword baked chicken fajitas, healthy chicken fajitas, one pan chicken fajitas, healthy chicken fajita recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 194kcal

Author Jamie Monkkonen

Ingredients

Main Ingredients

1 pound chicken breast chopped into bite sized pieces (0.5 kg)
1 medium red onion thinly sliced
2 green bell peppers thinly sliced
1 red bell pepper thinly sliced
5 cloves garlic crushed or finely minced
4 tablespoons vegetable oil 60 ml

Spices

½ teaspoon salt
½ teaspoon dried oregano
1 teaspoon cumin powder
1 teaspoon chili powder
½ teaspoon red pepper flakes optional

Serve with:

¼ cup chopped cilantro leaves for garnish
1 lime , cut into wedges for garnish

Instructions

Prep: Preheat the oven to 475 degrees F (245 C).
Assemble: Add the chicken, red onion, bell peppers, garlic, and oil to a large glass baking dish. Sprinkle the salt, oregano, cumin, chili powder, and red pepper flakes (optional) across the dish. Toss everything to mix it thoroughly and lightly coat the ingredients in oil.
Bake: Cover the baking dish with foil or an inverted cookie sheet and bake for 20 minutes.
Broil: Remove the foil or cookie sheet and switch the oven to broil for 4-5 minutes, watching carefully to prevent burning.
Serve: Remove from the oven. Sprinkle fresh cilantro and squeeze lime juice onto the baked chicken fajitas just before serving!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Spiciness: For a milder version, reduce or omit the red pepper flakes.

Serving: Serve over rice for a fajita bowl or in warm corn tortillas. My favorite chicken fajita toppings are avocado or guacamole, cheese, and sour cream.

Nutrition