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Oven Roasted Chicken Fajitas
Recipe

14 INGREDIENTS • 8 STEPS • 45MINS

Oven Roasted Chicken Fajitas

5
1 rating
These Roasted Chicken Fajitas were an exciting experiment for me to make. The chicken and the vegetables release plenty of juices when roasted in the oven, therefore, it is better to use a deep baking dish instead of a sheet pan. However, you can always transfer the fajitas to a sheet pan (excluding the juices) and roast them once more for extra crispiness.
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Duke Chops
My name is Aman Dembe, the self-proclaimed Duke of Chopsshire, a haven for food enthusiasts! I like experimenting with foods and different recipes not only to learn something new but also as a way to enrich my palate and yours.
These Roasted Chicken Fajitas were an exciting experiment for me to make. The chicken and the vegetables release plenty of juices when roasted in the oven, therefore, it is better to use a deep baking dish instead of a sheet pan. However, you can always transfer the fajitas to a sheet pan (excluding the juices) and roast them once more for extra crispiness.
45MINS
Total Time
$2.59
Cost Per Serving
Ingredients
Servings
4
US / Metric
Mutton
3 Tbsp
Mutton
or Avocado Oil
Assorted Color Bell Peppers
3
Assorted Color Bell Peppers
Yellow Onion
1
Salt
1/2 Tbsp
Ground Cumin
1/4 tsp
Ground Cumin
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Garlic Powder
1 Tbsp
McCormick® Garlic Powder
Onion Powder
1/2 Tbsp
Onion Powder
Chili Powder
1 1/2 Tbsp
Chili Powder
Dried Oregano
1/2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
282
Fat
4.6 g
Protein
34.5 g
Carbs
28.5 g
Add to plan
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Oven Roasted Chicken Fajitas
Save
author_avatar
Duke Chops
My name is Aman Dembe, the self-proclaimed Duke of Chopsshire, a haven for food enthusiasts! I like experimenting with foods and different recipes not only to learn something new but also as a way to enrich my palate and yours.
Cooking InstructionsHide images
step 1
Pat Skinless Chicken Breast (1 lb) dry with a paper towel and slice into quarter-inch strips against the grain and set aside. Cut Assorted Color Bell Peppers (3) lengthwise and Yellow Onion (1) then set aside as well.
step 2
In a ziplock bag or large bowl, drop in the sliced chicken breasts, bell peppers, and onions. Add Mutton (3 Tbsp), Granulated Sugar (1 tsp), {@10:}, Ground Cumin (1/4 tsp), Cayenne Pepper (1/4 tsp), McCormick® Garlic Powder (1 Tbsp), Smoked Paprika (1/2 Tbsp), Onion Powder (1/2 Tbsp), Dried Oregano (1/2 Tbsp), Chili Powder (1 1/2 Tbsp), and Ground Black Pepper (1/2 tsp). Toss to combine and let it marinate overnight.
step 3
Preheat oven to 400 degrees F (200 degrees C).
step 4
Add the vegetable and chicken mixture to a deep ceramic baking dish. It’s essential to use a deep baking dish to collect all the juices which will be released in the process. Roast for 20 - 25 minutes until the juices are released.
step 5
Once the time is up, remove the chicken from the oven and raise the temperature to 450 degrees F (230 degrees C).
step 6
Pour the soup collected from the fajita mix into a small container. You can use this as a dip for the fajitas or for something else.
step 7
Transfer the chicken and veggies to a flat baking sheet and spread evenly. Return to oven and bake for 10-15 minutes.
step 8
Garnish with cilantro and serve with warm tortillas or any side dish of choice. Include extra lime wedges if needed.
step 8 Garnish with cilantro and serve with warm tortillas or any side dish of choice. Include extra lime wedges if needed.
Tags
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Dairy-Free
Gluten-Free
Comfort Food
Chicken
Shellfish-Free
Dinner
Mexican
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