Oven Baked Fajitas

Guys, I’ve been trying to get this post out to you for like two weeks.

The issue is that some days, coherent words simply escape me. I’ve had about a trillion thoughts and ideas swimming around in my head (haven’t we all?), but none of them funny or profound or remotely creative.

I’m also not entirely happy with these photos. But even with all this extra time at home, I’ve been a little lazy and can’t bring myself to shoot the recipe again just yet.

HOWEVER. These oven baked fajitas are so. dang. good that I’m literally salivating thinking about them. Ignore the shoddy photos, and just make them this week. I PROMISE you won’t regret it.

(and I promise I’ll re-shoot this recipe for your guys one day soon!)

I’m going to keep it short and sweet for you today.

Everyone loves fajitas, right?

(I’m imagining you’re all out there nodding your head yes.)

I’ve found this to be the easiest and most delicious method to achieving those flavorful, restaurant-quality fajitas we all know and love. I mean, they aren’t necessarily going to serve themselves on a cast iron skillet, sizzling their way to your dinner table… but just use your imagination, okay? Once you taste them, you’ll forget all about the fact that you had to make them yourself.

These fajitas can be on your table in just about 30 minutes. No need to marinate them — just slice up your ingredients, toss with the spice mixture and throw in the oven for twenty minutes. It doesn’t get any easier!

You can easily control the spiciness by adjusting the amount of cayenne pepper used. I typically go with about a teaspoon, which produces a slow, building heat… and ends with my face sweating (in the best way, of course). But if you are sensitive to spice, I’d suggest going with closer to 1/2 teaspoon — or even 1/4 teaspoon.

Also, if you’re not into meat, are just trying to cut back OR just want to incorporate more veggies into your life, you can totally make these vegetarian fajitas! Instead of chicken breast, slice up some mushrooms — easy peasy. While you’re at it, add another bell pepper and the rest of that onion.

While your fajitas are cooking, prep all your toppings. Shredded cheese, sliced avocado, sour cream, fresh cilantro — maybe even some of my homemade salsa, if you’re feeling ambitious. Grab some corn tortillas if you want to keep this gluten-free. Siete makes my absolute favorite GF tortilla; they have a bunch of options, including almond flour, chickpea flour and cassava flour.

These fajitas are delicious fresh out of the oven — and possibly even better as leftovers the next day (if they last that long).

Oven Baked Fajitas

 

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Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Author: Talia

Yield: 6-8 servings

Ingredients

• 1½ - 2 pounds chicken breast
• 2 bell peppers
• ½ vidalia onion
• 1 tablespoon sea salt
• 1 tablespoon ground cumin
• 1 tablespoon ground oregano
• 1 tablespoon smoked paprika
• 1½ teaspoon onion powder
• 1½ teaspoon garlic powder
• 1½ teaspoon black pepper
• ½ - 1 teaspoon cayenne pepper
• 4 - 5 tablespoons olive oil

Instructions

1. Preheat oven to 375 degrees F, and line a baking sheet with aluminum foil or parchment paper.
2. Slice chicken into ½ - 1-inch strips. Remove seeds and stem from peppers, and slice into thin strips. Thinly slice onions.
3. Mix dry spices in a small bowl. Add olive oil, and stir until a wet paste is formed.
4. In a large bowl, mix chicken, onion and peppers. Add spice mixture, and stir until everything is evenly coated.
5. Spread onto baking sheet in an even layer. Bake for 20-25 minutes, flipping halfway through, until chicken is cooked. Serve with tortillas and toppings of choice.

Notes / Variations

Adjust cayenne to your preferred spiciness level. I've found that 1 teaspoon is enough to provide consistent (and building) heat. I'd suggest using closer to ½ teaspoon (or less) if you are sensitive to spicy foods.

To make this recipe vegetarian, you could use sliced mushrooms instead of the chicken breast. Additionally, I might suggest using the full onion and adding an extra bell pepper.

My favorite toppings include:
- shredded cheese (Cabot to keep it lactose-free)
- salsa
- guacamole
- sour cream (Kite Hill or Tofutti to keep it DF)
- diced red onion
- sliced avocado
- fresh cilantro
- scallions
- fresh lime juice

Nutrition Information

Calories: 496 Fat: 11.1g Saturated Fat: 1.3g Carbohydrates: 4.8g Sugar: 2.2g Sodium: 1584mg Fiber: 1.3g Protein: 88.8g

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