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Three tortillas filled with baked chicken fajitas—seasoned chicken strips, red and green bell peppers, and onions—topped with chopped cilantro, served on a white plate. A bowl of salsa and green garnish are blurred in the background.
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Baked Chicken Fajitas

Zest Mexican flavours abound in this Chicken and Peppers bake which is so versatile!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Sarah Mir

Ingredients

  • 1 lb boneless chicken (cut into slim 2 inch strips)

Marinade

  • ¼ cup olive oil
  • 2 cloves garlic (crushed/minced)
  • ¾-1 tsp red chilli powder
  • ¾-1 tsp cumin powder
  • ¾-1 tsp salt
  • ¼ tsp pepper
  • ½ tsp dried oregano
  • 2 tbsp Lime Juice

Veggies

  • 1 red onion - cut into strips
  • 1 green pepper - cut into strips
  • 1 red pepper - cut into strips
  • additional salt and pepper for seasoning

Toppings/ Extras

  • Tortillas
  • Minced scallions
  • Chopped cilantro
  • Lime Wedges
  • Sour Cream
  • Salsa

Instructions

  • Combine all the marinade ingredients, whisk well
  • Pour over the chicken and set aside for 30 minutes. You can use this time to chop the peppers/onion and gather your toppings 
  • Preheat the oven to 375
  • Tip the marinaded chicken onto a baking sheet/dish
  • Scatter the chopped onion and peppers around it and season them with a pinch each of salt and pepper 
  • Bake until the chicken is cooked through - check at the 20 minute mark, if it isn't done go for another 5.
  • Pile the chicken and peppers into a tortilla or over rice, add your toppings, and enjoy!