Baked Chicken Fajitas


We’ve been having some lovely weather here in Baltimore lately, so this past week we were able to eat dinner in the backyard for the first time this year!

On the menu were chicken fajita salads. This is a meal that can be prepped ahead of time, so that you can pop it in the oven the minute you walk in the door from work or school…easy-peasy!


This meal is also super flexible. Any colored bell peppers and or onions will do, I just happened to have red bell’s and red onion on hand so that’s the combo I went with. Also, to make this vegetarian you could easily sub tempeh or sliced portobello mushrooms for the chicken (maybe tofu, but the texture might be off).

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As you can see, I had pre-sliced my onion and bell peppers. I did have to chop up the chicken since it spent the day thawing in the fridge. I think it’s a good idea to have a cutting board designated for chicken because I have an irrational fear of salmonella it makes for an easier clean-up.

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This is one of those recipes where you, literally, need to get your hand dirty. Since I don’t coat the veggie/chicken mixture with oil, you really have to massage the spices in well.


When I take these out of the oven, I like to add a squeeze of lime juice…yum! We ate our fajita mixture in salad form, with some spinach on the bottom followed by some brown rice and topped with the fajita mixture. Of course, this would be delicious served with tortillas in a more traditional fajita-fashion.

Baked Chicken Fajitas

Prep time: 10min (or ahead of time)

Cook time: 30min

Serves: 2 (easily doubled, tripled…)

  • 1/2lb chicken, cut into 1/2″ chunks
  • 2 bell peppers, cut into strips
  • 1 onion, sliced
  • juice of lime (optional)

For the fajita spice:

  • 1T chili powder
  • 1/2T paprika
  • 1/2T cornstarch
  • 1t onion powder
  • 1/2t cumin
  • 1/2t garlic powder
  • cayenne, to taste (1/8t-1/2t)
  1. Pre-heat the oven to 415 degrees
  2. Combine ingredients for the fajita spice
  3. In a baking dish, mix chicken, bell peppers, onion and fajita spice with your hands
  4. Bake, covered, for 15 min
  5. Remove cover and give the mixture a stir
  6. Bake, uncovered, for 15 min
  7. Add a squeeze of lime when out of the oven, if you wish
  8. Enjoy!

Question: Do you have outdoor space where you can eat meals outside? Do you take advantage of it often?


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