Do you love fajitas as much as I do? I USED TO cook my fajitas in a pan on top of the stove and they were great but I had to season the chicken, cook it, keep it warm while I cooked the peppers and then add it all back into the pan to reheat. Then I found this Oven Fajitas recipe and I was so happy. It is super easy, I can put this dish together quickly, throw it in the oven for 40 minutes and supper is served! Tons of chicken and 3 varieties of peppers make this a filling meal by itself or serve with a side green salad.
Leftover are even better reheated the next day for lunch or use your leftovers to make my Healthy Burrito Bowl. (click link to see a great second day meal.)
- 2 small onions, sliced thinly
- 2 green peppers, sliced thinly
- 1 red pepper, sliced thinly
- 1 yellow or orange pepper, sliced thinly
- 1 lb chicken breasts, sliced thinly (about 4 chicken breasts)
- 2 TBSP Olive Oil
- 1 TBSP chili powder
- 1/2 TBSP paprika
- 1/2 TBSP corn starch
- 1 tsp sugar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/8 tsp cayenne pepper
- Sour Cream
- Diced Tomatoes
- Shredded Cheddar Cheese
- Squeeze of Lime
- Fresh Cilantro
Preheat oven to 400 degrees. Spray 9 x 13 pan with oil spray.
Mix all the ingredients for the seasoning in a small bowl and set aside.
Cut the onions and peppers into thin strips, 1/4 to 1/2 inch wide strips. Place in 9 x 13 pan. Slice chicken into thin strips and add to pan with the vegetables.
Sprinkle all the seasoning over the chicken and vegetables and drizzle with 2 TBSP olive oil.
Mix really well until everything is coated in seasoning and oil.
Bake in preheated oven for 35 – 40 minutes, stirring once half way through. Let sit 5 minutes.
Wrap your tortillas in aluminum foil and warm in the oven for a couple of minutes.
Place a small scoop of the chicken vegetable mixture in center of tortilla and add toppings of choice. I like mine with a big dollop of sour cream and some salsa. Roll up and enjoy!