The Best Oven Baked Chicken Fajitas

Chicken and fajita veggies seasoned and drizzles with olive oil and then baked to perfection on a sheet pan. So much flavor and one of the easiest meals!

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Whenever I go to a mexican restaurant I always order fajitas. When it comes out it is like my very own personal chipotle bar. You get the meat and veggies, the rice, beans, tomatoes, and all the other fixins to stuff into corn tortillas. My favorite part about the fajitas is the charred veggies… something I can’t seem to replicate on the stove top.

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However, I discovered I could create the charred veggies in the oven by accident one night. Who would have thought I could make chicken fajitas in the oven? For dinner most nights, I throw a bunch of veggies on a sheet pan, top with chicken, season the whole thing and bake. It is the easiest dinner ever and definitely one of our go to’s.

One night I was feeling like mexican food so made a mexican rub for the chicken and baked in the oven. The result? Chicken fajitas! The veggies and the chicken actually tastes like chicken fajitas! It was magical.

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The key to baked chicken seasoning is to have more spices to oil than normal. You want only about 2 Tablespoons olive oil maximum with a whole bunch of spices. It creates a paste that sticks to the chicken wonderfully and bakes up with all the flavor.

I served these with corn tortillas, guacamole, these refried beans, and all the fixings. It was so yummy and the whole family loved it!

The Best Oven Baked Chicken Fajitas

Chicken and fajita veggies seasoned and drizzles with olive oil and then baked to perfection on a sheet pan. So much flavor and one of the easiest meals!

Ingredients:

2 red bell peppers, sliced into strips
1 yellow bell pepper, sliced into strips
1/2 red onion, sliced into strips
1 cup yellow corn
1 1/2 Tablespoons olive oil
kosher salt and freshly ground black pepper

For the Chicken:

1 Tablespoon chile power
4 cloves garlic
2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
2 Tablespoons vegetable oil
3 boneless, skinless chicken breasts

For serving: tortillas, rice, salsa, sour cream, beans, and cheese

Directions:

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

Place red bell peppers, yellow bell peppers, red onion, and yellow corn on baking sheet. Drizzle with olive oil and season with salt and pepper. Mix vegetables and oil with a spatula and then push to sides, clearing out a space in the middle.

Place the chicken into the cleared out center of the baking dish.

In a small bowl, whisk together the chile powder, garlic, salt, ground cumin, oregano, black pepper, and cayenne pepper. Then whisk in vegetable oil.

Spoon out marinade evenly over chicken breasts, coating full surface of one side of the chicken.

Bake for 25 minutes or until chicken and vegetables are cooked through. Remove from oven, cover with foil and let rest for 10 minutes. Slice chicken and serve with tortillas, rice, salsa, sour cream, beans, and cheese.

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