Easy, Tasty and Wonderfully Browned Oven-Baked Chicken Fajita Recipe
Oven Bake Chicken Fajitas
It’s a summer Saturday afternoon, and I want spicy chicken wrapped in soft warm tortillas. But I don’t want to stand over a hot pan with chilli smoke making me choke, and I certainly don’t want to be faced with the ‘frying pan of doom’ afterwards, with a thick layer of sauce welded to the bottom, which only a two-hour soak-and-scrub can shift.
No. I want to do Saturday things like water my plants and have just one more cup of coffee.
This recipe takes 10 minutes to prepare, and just a couple of minutes to clean up afterwards. And because it’s oven-baked, you won’t be choking on the fried chilli dust in your kitchen for the next three days, and you can do something more fun while it’s cooking instead of stirring that wok round and round for the next half hour! It’s a win-win low-mess fajita recipe, and it’s delicious and nutritious to boot!
Note - to get the chicken and vegetables to cook well, use a tin or vitreous enamel baking tray (and line it with foil to minimise the washing up to a quick wipe with some soapy water!). I've found glass oven dishes tend to need longer cooking times and make things a little soggier and not as easily browned.
The ingredients are only for the spiced chicken and veg - you'll also need tortillas - the 'nutrition' section at the end of the recipe is for one fajita, including a white flour wrap.
Equipment You'll Need
Chopping Knife for the chicken and vegetables
Large bowl for mixing ingredients
Large baking tray made of tin or vitreous enamel
Tin foil to line baking tray (makes washing up afterwards so much easier!)
- 400g Chicken breast, Cut into strips
- 2 Red bell peppers, Chopped into strips
- 2 Onions, Chopped
- Fajita seasoning, (see 'seasoning' below)
- 2-3 teaspoons Red Pesto (store-bought jar)
- half a tablespoon Sunflower oil
- A squeeze of Lemon juice and/or lime juice
You can either buy a sachet of this from the supermarket, or make your own. To make your own, here’s a rough guide (adjust to your own taste and add your favourite herbs and spices):
Into a cup, put pinch or two of each of the following herbs and spices, using less/more/none/others depending on which are your favourites and which ones you don’t like:
Chilli powder, salt, onion powder, garlic powder, oregano, cinnamon, nutmeg, coriander, cayenne pepper
- Chop up the chicken breasts, peppers and onions into strips, and put the whole lot into a large bowl.
- Mix fajita seasoning (packet or self-mixed) with half a tablespoon of sunflower oil, a splash of lemon and/or lime, and 2 teaspoons of red pesto, and then spoon this over the chicken and vegetables and stir so that all the ingredients are coated with the fajita seasoning sauce. ***Alternative Note: the more oil you use, the softer the vegetables will be, so adding just half (or less) of a spoonful of oil will give you more crispy veggies, whereas adding more will give result in a dish with a lot of very oily sauce and soggy veg!
- Line your tin baking tray with tin foil and spread the seasoned chicken and vegetables mixture in the tray.
- Place the tray in the oven, preheated to 200C/400F (gas mark 6) and bake for 45 minutes. ***Alternative Note: If you like your veggies very crunchy, you can also mix half the oil and seasoning mixture to the chicken and half to the veg separately and add the veg to the baking tray halfway through the cooking time – shuffle up the chicken to one side of the tray so that the veggies aren’t completely covering it and the chicken continues to brown.
A Note on Cooking and Serving
The oil in the seasoning sauce will keep your chicken nice and moist, but the quite long baking time will make the grana padano cheese in the pesto lovely and browned and crunchy – just like fajita filling should be!
The spiced chicken and vegetables make a fantastic fajita filling, with some soured cream, salad and salsa, but I’ve also served it as the main feature of a Mediterranean-style spread with different breads, crackers, olives, hummus and tapenades, or for an easy and satisfying meal I’ve simply served it with some oven chips.
|Serving size: 1 filled tortilla wrap|
|Calories from Fat||108|
|% Daily Value *|
|Fat 12 g||18%|
|Saturated fat 2 g||10%|
|Unsaturated fat 10 g|
|Carbohydrates 49 g||16%|
|Sugar 1 g|
|Fiber 4 g||16%|
|Protein 24 g||48%|
|Cholesterol 42 mg||14%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|