1 1/2 lbs Chicken breasts, boneless skinless
3 Bell peppers, green yellow red
1 Cilantro, fresh
1 tsp Garlic powder
1 Lime, wedges
1 Onion, medium
2 tsp Paprika
1 Salt and pepper
1 tbsp Vegetable oil
1 tsp Cumin, powder
8 Flour tortillas
1 Sour cream
These baked chicken fajitas are a faster way to make fajitas with just as much flavor! Instead of cooking in batches over a cast iron pan, you simply put everything onto a sheet pan in the oven and bake for 20 minutes!
Baked chicken fajitas are a fun way to feed the entire family, and work just as well for a party. And they smell delicious while baking in the oven.
How to make baked chicken fajitas
To make these fajitas, the only equipment you’ll need is a medium-large baking sheet! So simple.
Start by slicing chicken breasts into 1/2 inch strips, and then do the same for the onions and bell peppers. Then spread it out in the sheet pan before adding the spices and oil on top:
Then use some tongs to distribute the spices and oil evenly within the pan. You can also use two spoons or your fingers, just be sure to wash with hot soapy water afterward.
Bake for 15 minutes until the juices are sizzling in the pan. Remove the pan from the oven and slide some of the mixture over to make space for the tortillas. Mop up excess juices with paper towel to prevent the tortillas from becoming soggy.
Then add the tortillas and return to the oven for 5 more minutes. Now’s a good time to also get your garnishes ready, so you can serve these baked fajitas hot out of the oven.
Here are some tips and variations for making baked chicken fajitas:
- Buy chicken breasts in strips from the supermarket to save preparation time.
- Use a fajita seasoning mix instead of the spices to save time; adjust salt accordingly
- Use whole wheat tortillas and light sour cream for a healthier option
- You can easily use two sheet pans if you’re doubling the recipe and want to feed a crowd
Here is a summary of the preparation process: