Oven baked chicken fajitas can be made in the oven and ready to be served in 30 minutes.
Chicken is one of my favorite meats, so this leads me to finding new ways of making chicken that my family will enjoy.
This chicken fajita recipe is simple to make but loaded with flavor. It can be done on one sheet pan and the best thing is it’s healthy for you.
How To Make Baked Chicken Fajitas
The first thing you will need to do is preheat your oven. It’s best to have your oven nice and hot before trying to bake these or it will take longer than 30 minutes to bake.
Next thing you can do is grab a large sheet pan out, the sheet pan I used had a liner on it. Now you don’t have to but I like using liners on my sheet pans. I find the liners help when it comes to clean up. Foil would also work or you can leave it off and have nothing on your pan.
Color in food makes all recipes much more appealing, vegetables are the perfect way to add color to any dish. When I make these fajitas I like to use three types of bell peppers. An orange, yellow, and red.
I also like to use red onion in this recipe. The red onion brings more of a purple color to the dish, they also bring a bit of sweetness.
For cutting the bell peppers I’ll cut the tops and bottoms off first. Then cutting down a side and running my knife inside to cut out the seeds.
Running the bell peppers under cold water and washing it helps remove any dirt and some of the seeds that might have stayed when cleaning the inside.
I will then slice the bell peppers into strips and place on one side of the sheet pan. For the red onion cut into strips as well and place with the bell peppers on the sheet pan. Later I’ll mix the peppers and onion in with the chicken.
When it comes to cutting any type of meat I get very concerned with how I handle it. Avoiding cross-contamination I feel is the most important tip I can give you.
Juices from meat can contaminate other objects and surfaces that they come in contact with. This means hands, countertops, cutting boards, knives, or other uncooked foods.
Most often before I start cooking I unload the dishwasher. That way as I’m done with the utensils they can be easily placed into the dishwasher after I give them a quick rinse of water. The plus side is it also makes clean up so much faster.
When I’m done with handling the chicken I like to clean my sink and countertops with an all-purpose cleaner. And of course wash my hands, I end up washing my hands multiple times when I’m cooking.
Like the bell peppers and onion cut the chicken into strips. This can be up to you how wide you want your chicken strips. I like to make the strips thin since they are going into tortilla shells it’s easier to have thinner strips for bitting into.
Place the cut-up strips onto the sheet pan along with the onion and bell peppers. Drizzle olive oil over the top of all the ingredients.
Next, sprinkle a packet of fajitas seasoning over all the ingredients. Mix the ingredients to make sure that the olive oil and fajita seasoning coats the chicken and veggies.
Place the sheet pan into a 400℉ oven for 30 minutes. Chicken will be tender and the vegetables will be perfectly cooked.
Once the chicken and veggies are fully cooked serve them on tortilla shells. Topped with cheese and sour cream, maybe even my recipe for Pico De Gallo and enjoy.
The freshness of the Pico really complements the chicken fajitas. I also love to have guacamole on my chicken fajitas.
Some times I’ll just eat the chicken and veggies over rice or on their own. The possibilities on how to serve these chicken fajitas are endless.
Sharing one creative recipe at a time~Jen
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Oven Baked Chicken Fajitas
Easy sheet pan recipe for chicken fajitas. Your favorite tortilla shells loaded with chicken and veggies. Perfect for Taco Tuesday with the family.
- 1 Medium Sized Orange Bell Pepper
- 1 Medium Sized Red Bell Pepper
- 1 Medium Sized Yellow Bell Pepper
- 1/2 Medium Sized Red Onion
- 3 Large Chicken Breast
- 1/4 Cup Olive Oil
- 1 Packet Fajita Seasoning
Preheat Oven to 400℉
Cut the ends off each of the bell peppers. Clean out the seeds and rinse under cold water.
Cut the bell peppers into thin slices and place on a sheet pan.
Slice half a medium size red onion into thin strips and place on the sheet pan with bell peppers.
Cut the chicken breast into thin strips and place onto the sheet pan.
Drizzle the olive oil over the chicken and veggies.
Sprinkle the fajita seasoning over the chicken and veggie. Mix the chicken and veggies around to coat with the olive oil and fajita seasoning.
Place sheet pan into the 400℉ oven for 30 minutes or until chicken is fully cooked.
Serve on your favorite tortilla shells and enjoy.
The Calorie count is for one serving of chicken and veggies. The tortilla shells will add more calories.