Oven-Baked Chicken Fajitas
These one-pan oven-baked chicken fajitas deliver all the sizzling flavour of restaurant fajitas without standing over a hot skillet. Juicy chicken strips and caramelised peppers come together with a homemade spice blend and just 15 minutes of prep. A weeknight dinner that the whole family will request on repeat.
Equipment
- 13x9 inch (33x23cm) deep baking pan
- Small mixing bowl
- Sharp chef’s knife
- Cutting board
- Instant-read thermometer
- Tongs or large spoon for stirring
Ingredients
Seasoning Ingredients
- 2 tablespoons chilli powder
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 2 teaspoons granulated sugar
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon cornstarch
Fajitas Ingredients
- 2 large green bell peppers sliced
- 2 large red bell peppers sliced
- 1 small onion sliced
- 2 pounds boneless skinless chicken breast sliced into strips
- 2 tablespoons vegetable oil
- 1 large lime juiced (approximately 2 tablespoons)
- 8-10 small flour tortillas 6-inch / 15cm, for serving
Instructions
- Preheat the oven to 400°F / 200°C (205°C fan-forced). While the oven heats, combine all seasoning ingredients in a small bowl and mix well. Set aside.
- Cut the bell peppers and onion into thin strips (about ¼-inch / 6mm wide). Slice the chicken breast into ½-inch (1cm) wide strips. Place everything into a deep 13x9 inch (33x23cm) baking pan.
- Drizzle the vegetable oil over the chicken and vegetables, then sprinkle the seasoning blend evenly over the top. Toss everything together with tongs or clean hands until every piece is well coated.
- Bake for 35 to 40 minutes, stirring once halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the peppers are tender with lightly charred edges. Remove the pan from the oven and squeeze the fresh lime juice over the fajita mix. Toss gently to combine.
- Warm the tortillas in a dry skillet over medium heat for 20-30 seconds per side, or wrap a stack in damp paper towel and microwave for 30 seconds. Spoon the fajita mix into the centre of each warm tortilla and serve immediately with your favourite toppings.
Notes
Notes
- Storage: Refrigerate cooked fajita mix in an airtight container for up to 4 days. Store tortillas separately to prevent sogginess.
- Freezer-friendly: Freeze the cooked chicken and pepper mix (without tortillas) in zip-lock bags for up to 3 months. Thaw overnight in the fridge and reheat in a skillet over medium heat.
- Make-ahead: Mix the seasoning blend up to 2 weeks in advance and store in a sealed jar. You can also slice the peppers and onions the night before and refrigerate.
- Substitutions: Swap chicken breast for boneless skinless thighs (reduce cook time by 5 minutes). Use any colour bell pepper you have on hand.
- Pro tip: Slice the chicken into evenly thin strips (about ½-inch wide) so every piece cooks at the same rate — no dry edges or undercooked centres.
Nutrition
Serving: 1servingCalories: 585kcalCarbohydrates: 48gProtein: 56gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 145mgSodium: 1361mgPotassium: 1397mgFiber: 8gSugar: 11gVitamin A: 4993IUVitamin C: 176mgCalcium: 141mgIron: 5mg
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