Being in school and working two jobs has definitely made me interested in fast, hands-off meals. These Oven Chicken Fajitas are perfect for weeknight dinners. After a little effort to chop everything up, you season everything and throw it in the oven. Doesn’t get much simpler, and there are a wide variety of things you can do with these. I served them bowl style, with cheese and guacamole, but you can use these on salad, on top of corn tortillas, wrapped up burrito-style in a flour tortilla, as quesadilla filling, as extra topping for rice and beans…the options are pretty endless. While I stuck with pretty traditional onions and peppers, this would also be great with sliced zucchini or mushrooms.
I cut a few corners by using a spice blend from Spiceologist, but you could also use a taco or fajita seasoning packet from the grocery store if you’re short on time.
Oven Chicken Fajitas
Adapted from Budget Bytes
To make your own spice mix:
- 1 Tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1 tsp salt
- About 2 Tbsp prepared spice mix (check to see if you spice mix includes salt, and adjust salt and pepper as needed)
- 1 large onion, sliced
- 3 bell peppers, sliced
- 1 lb chicken thighs, halved (chicken breast would also work, just adjust cook time accordingly)
- 2 Tbsp vegetable or olive oil
- 1 lime, juiced
- salt and pepper, to taste
- brown rice or tortillas
- lime wedges
Preheat oven to 400°F. Grease a 9×13″ pan with cooking spray.
Once all the fajita ingredients are chopped, toss them in a large bowl with the vegetable oil, lime juice, and seasoning mix. Season with salt and pepper, and spread out on the baking sheet.
Bake for about 30-35 minutes or until the chicken is cooked through. Serve as desired.