Easy Oven Baked Chicken Fajitas

We are pretty big fans of tacos, fajitas and pretty much anything with Mexican flavors! And of course we love simple, quick and easy meals. So, this easy chicken fajita bake is basically where all the things collide!

What our readers are saying

AMAZING recipe – this will be my go-to for fajitas now. And the marinade seems like it would be good with a variety of protein sources. Hubby said these were the best he’s ever eaten! I have to agree. The coconut aminos give just the right hint of sweetness, and the whole dish is packed with flavor. A staple meal for us now, thank you!!!!!

Tasha

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Sheet Pan FTW

You know when you only have to dirty one pan and cleanup is a breeze – doesn’t that just feel right?! We love it when dinner comes together quickly and then also takes minimal time and effort to clean up.

This chicken fajita bake is absolutely that! You prep the ingredients and toss them all on a large sheet pan. Then just bake and enjoy!

After dinner is finished, just throw the leftovers in a glass storage container, the plates and the bowl from mixing the marinade in the dishwasher and wash ONE PAN! That is it!

this recipe

The Marinade

The marinade has your favorite fajita flavors – chili powder, cumin, lime juice and cilantro. We also added coconut aminos to give it a little more depth. You can prep the chicken and let it marinate for up to 24 hours, but at a minimum get the chicken marinating at the very beginning of making this meal so it has more time to settle in and flavor the chicken.

Greens For Shells

We used butter lettuce for the shells for this recipe the day we took pictures, but you could also use any other broad leaf green you like. Some of our favorites are bibb and romaine and also collard greens or swiss chard. If you aren’t concerned with Whole30 or Paleo eating, you could also use tortillas because duh…they’re dang good!

4.59 from 100 ratings

Get the Recipe:

Easy Oven Baked Chicken Fajitas

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Servings: 4

These oven baked chicken fajitas are a super simple sheet pan meal that's ready in just 35 minutes! Made with a tangy fajita sauce and sizzling fresh onions and peppers, you'll be scooping these into your tortillas and asking for seconds!

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Ingredients

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For the marinade:

• 1/2 cup coconut aminos, (see recipe notes)
• 2 limes, juice of
• 1/2 cup cilantro, chopped
• 1 tbsp cumin
• 1 tbsp garlic powder
• 1 tbsp chili powder
• 1 tbsp ground pepper

For the fajitas:

• 2 lbs boneless skinless chicken breasts, (about 4 breasts)
• 1 red onion, sliced into thin strips
• 2 bell peppers, sliced into thin strips
• 3 cloves garlic, minced
• 2 tbsp avocado oil, divided
• Salt and pepper

For shells and toppings:

• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 2 bunches broad leaf greens, bibb, romaine, chard, etc.

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Instructions

 

• Preheat oven to 400° Fahrenheit.
• Prepare the marinade by mixing all of the marinade ingredients together in a bowl or shallow dish.
• Slice up your chicken into 1/2 by 1 inch strips. Place the chicken in the bowl/dish with the marinade. Mix well so that all of the strips are covered with the marinade. Set aside to marinate while you prepare the rest of the ingredients. 

  NOTE: You can prepare the marinade and chicken in advance and marinate the chicken for up to 24 hours. 
• Chop the onion, bell peppers and garlic as noted.
• Lightly grease a large sheet pan with 1 tbsp avocado oil. Spread the onion and bell pepper out on the sheet pan. Drizzle with 1 tbsp avocado oil and lightly sprinkle garlic, salt and pepper over everything. Toss to coat.
• Next, nestle the chicken pieces in with the veggies in the sheet pan. Spread everything out as evenly as possible.
• Place in the oven to cook for about 15-18 minutes, or until the chicken is cooked through and the vegetables are cooked but still crisp.
• While the fajitas are cooking, prepare lettuce leaves for shells and toppings as noted.
• Once the fajitas are cooked, remove from oven and allow to cool for a few minutes.
• To serve, spoon fajita mixture into lettuce leaves, top with avocado and cilantro and enjoy.

Last Step:

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Notes

• If you don’t have any coconut aminos on hand, you can make your own using our DIY coconut aminos substitute recipe. 

Course: Main Course

Author: Justin Winn

Cuisine: Mexican

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