Well since I’ve been making this delicious recipe in regular rotation for at least two years now, it’s about time I shared it with you!
Oven fajitas are the EASIEST way to make fajitas… no standing at the stove and stirring required! I’ve made these oven chicken fajitas for our family dozens of times, for company quite a few times, and to take to friends with new babies a handful of times as well! There’s been a baby boom at our church this spring/summer, and this has been my go-to meal for taking to my friends! (And as a reminder, you don’t have to know them to take them a meal!)
When I make this meal for new moms, I leave out the cayenne pepper (since nursing moms don’t typically want to eat spicy foods), and I throw in a pack of tortillas, a bag of chips, and sometimes a jar of salsa if I have an extra one on hand! I make black beans and rice to go along with the chicken and veggies. My favorite dessert to pair with this is my salted caramel cheesecake! Yum!
A little tip: you can make this entire meal, place it in freezer-safe containers, and freeze it! It thaws out really well and is totally delicious! I’ve also prepared the chicken and veggies (with olive oil and seasonings) and frozen them RAW to then thaw and bake at a future time. Both options work great! You can also make extra of the seasoning blend to make tossing this meal together another day a total snap!
This recipe makes enough for my hungry family (two adults and four kids) with plenty for leftovers too. When we have leftovers, we love to eat them hot over a bowl of rice or cold on top of a salad!
- 2 Tbsp. chili powder
- 1 Tbsp. paprika
- 2 tsp. onion powder
- 3 tsp. garlic powder
- ½ tsp. cumin
- ¼ tsp. cayenne pepper (leave out if you don't want it to be spicy)
- 2 tsp. sugar
- 1 tsp. salt
- 1 Tbsp. corn starch
- 2 onions (I use yellow, but white or red work too!)
- 3-4 bell peppers, any color
- 2 lbs. chicken breast
- 2 Tbsp. olive oil
- Preheat oven to 400 degrees.
- Combine spices (first nine ingredients) in a small bowl.
- Slice onions and peppers into strips.
- Trim chicken and slice into strips or cubes.
- Place veggies and chicken into a large glass baking dish (9x13 or larger) and toss with olive oil. Add spice mixture and toss to coat.
- Bake for 35-40 minutes, or until chicken is cooked through and veggies are tender. Stir once during the cooking time.
- For serving: serve on flour or corn tortillas with your favorite toppings (we like Monterey Jack cheese and cilantro), along with rice and black beans on the side!
- Enjoy!
I adapted this recipe from Budget Bytes.
Hope you love it as much as our family does! Enjoy!
Hi Aliesha! This sounds great! I’m thinking I could make it, Phil and I eat it for one meal, then divide the rest in half and freeze for two future meals for us. I have a lot of older couples in my church…would 1/3 be enough for two seniors? Adding tortillas, rice and beans. I’m thinking I would add our Spanish Rice. I got this recipe from a family I lived with in Michigan the summer I turned 21-1974. It is not like Mexican Restaurants style rice, but we really like it. One summer we barely had any money for groceries and someone gave us a 25lb bag of rice. We had plenty of garden produce and locally the 8 oz. cans of tomato sauce were 15 for a dollar! (We have a tomato cannery here). This recipe fed us through–and our weekly potluck folks always seemed to appreciate it! Don’t think we ever made it with meat that summer, and I still prefer it meatless. I have discovered it freezes really well also. It has a nice tomato flavor. When I have it, I add little fresh garlic. Here’s the recipe if you or your readers would like to try it:
Marie’s Spanish Rice
In a medium saucepan, melt
1/4 c. margarine-or butter or a little less oil
Add and sauté on medium until everything has cooked a little:
1 med. onion, halved & sliced and the slice cut through once
1/2 green pepper, sliced and cut through a couple of times
1 c. white long grained rice
Add:
1 small (8 oz.) can tomato sauce
1 1/2 c. water
1 tsp. salt
1/4 tsp. pepper
Turn to high and bring to boil, stirring occasionally. When it boils put on lid, turn heat down to lowest setting and don’t peek for 20 minutes. Stir once with fork before putting in serving bowl.
With Meat:
Brown and season one pound hamburger; Eyeball the grease and either pour off a little or add a little to approximate 1/4 c. Add vegetables and rice to sauté and continue with recipe as above.
Aleisha this was the best recipe!! My husband and I had it over rice with cheese, sour cream, salsa. My son ate it with tortillia;s and added the thoppings. Absolutely loved it and my husband said it was a definite keeper. Loved all ofthe spice’s in it.
Thanks for posting. I also want to try with Pam’s Spanish Rice recipe. Great company meal!!
YUM! I need to try these! I love fajitas! I’ve never tried doing them in the oven before, but this recipe looks so easy. Can’t wait to try it. I love making foods where I can use a bunch of toppings – the toppings are always my favorite, and with Tex Mex, I feel like the toppings are endless! – Mauri @ http://www.theamericanpatriette.com