I know there are a ton of different recipes for oven baked fajitas floating around Pinterest and the internet. I found one a while ago, and I can’t remember whose I used. But, I have made some changes and made it my own. Plus, it’s so easy that I don’t have to look up the recipe every time I want to make it. Last year, I was making this pretty regularly because it was an easy dish to make on Sunday afternoon and then have for lunch all week. I would eat it without tortillas or toppings – just the chicken, peppers, and onions. I also would dice it all up and throw it all together in a salad. I have played with the spice combinations to see what I like, and have added in some of my own. One time, I accidentally added in way to much chili powder and it was so spicy that I had to throw it all out. #epicfail
This is a very simple one dish meal. Plus, you can serve it however you want, and add any toppings that you want as well.
I have cooked the beef and chicken together before, but I have found that the beef doesn’t need to cook as long, so it made it tough. You can really do this any way you want, and you can add whatever vegetables you want to it. This time I added 1 red, 1 yellow, 1 orange, and 1 green bell pepper. I forgot to pick up onions, so I was missing that.
For the chicken fajitas you will need: 1 pound boneless skinless chicken breast, 1 can (10oz) of Rotel (tomatoes with green chilies), 1-2 bell peppers, 1 small onion, 2 tsp cumin, ½ tsp cayenne pepper, 1 tsp dried oregano, 1 tsp onion powder, ½ tsp garlic powder, 1 tsp chili powder, 1 tsp paprika, 2 tbs olive oil.
Heat your oven to 400 degrees and grease a 13×9 glass baking dish.
In a small bowl mix all of the spices and olive oil.
Stir together and drizzle over the chicken.
Stir the chicken to make sure it is all coated in the spice mixture.
Pour a can of Rotel on top ( do not drain) and stir to combine.
Cut your bell peppers and onions into slices and throw in with the chicken. Stir to combine.
You can serve this with any number of toppings, or you can eat it just like it is. It makes good leftovers, and I can eat on it all week long. The liquid in the Rotel keeps the chicken moist. When I store the leftovers, I make sure to include all of the liquid.