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Oven Baked Chicken Fajitas
  • 4 boneless , skinless chicken breasts sliced thin
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 ½ tsp salt
  • 1 ½ tsp oregano
  • ½ tsp cumin
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp paprika
  • ½ tsp red pepper flakes
  • 2 peppers , any color, sliced
  • 1 large onion , sliced
  • 10 small fajita wraps
  • Assortment of toppings: (see comments above)
  1. Cut the chicken breasts into thin slices and place in a large plastic Ziploc bag. Add the marinate ingredients into the plastic bag. Shake the bag to coat the chicken well. Marinate the chicken in the fridge for 1 to 4 hours, or over night.
  2. When you’re ready to bake your fajita filling, line a baking sheet with foil or parchment paper. Make sure the baking sheet has a lip on it so the juices don’t run off in your oven. Line the chicken pieces in a single layer on the baking sheet giving them plenty of space to cook.
  3. Scatter the sliced peppers and sliced onion around the chicken pieces.
  4. Bake in a 400 F oven for about 25 minutes or until chicken is cooked through.
  5. Spoon the chicken mixture onto fajita wraps and add your choice toppings.