Oven Chicken Fajitas

These one-pan oven chicken fajitas are great when you’re in a hurry to get dinner on the table and it’s a tasty enough dish that makes chicken less boring (because it can be SO BORING, sometimes). BONUS, it is EASY-PEASY clean-up because it’s all done in one pan.

Tuck it all into some lettuce or cabbage leaves and lime/cilantro or other toppings, and dinner is done.

I personally like to just eat mine with a fork and have a little Greek yogurt (perfect PSMF swap in place of sour cream) and some homemade salsa on the side. I also enjoy these chicken fajitas with my copycat Egglife egg white wraps.

GO! Enjoy.

Oven chicken fajitas
Prep time: 10 mins
Cook time: 30 mins

INGREDIENTS

1 1/2 lbs boneless skinless chicken breast, fat trimmed
50 grams bell pepper (about 2/3 of a large pepper)
40 grams white onion, sliced

Marinade:

1-2 teaspoons sugar-free chicken fajitas seasoning mix recipe

Garnish (optional):

1/4 cup cilantro leaves
Juice from half a lime, plus wedges for serving

DIRECTIONS

Preheat oven to 400 F.

Prepare a rimmed baking sheet by lining it with foil.

Rinse and pat the chicken breast meat dry and slice into strips, and wash and slice the peppers (you can use any color, green, red, yellow, orange) and onion into strips.

In a large bowl or large plastic zipper-close bag, pour in dry marinade ingredients,  then add the chicken fajita strips  (along with some air) and toss or shake to coat them in the dry seasoning as evenly and thoroughly as possible. Let sit for about 10 minutes (optional, but it does add set the flavor more that way).

Lightly spray the foil-lined pan with nonstick spray (about 2 seconds). Place the chicken fajita strips on the pan, spaced apart, and drop pepper and onion strips in between chicken fajita strips, throughout the pan.

Bake for 15-20 minutes or until lightly charred on the outside and the meat registers a temperature of 160 F internally.

Makes 4-6 servings.

Enjoy hot or cold (or reheat as below). These chicken fajitas go great with my copycat Egglife egg white wraps! You can also add them to shredded lettuce like a salad, or roll up inside lettuce/cabbage leaves. Top with chopped cilantro, salsa, sour cream, cheddar, etc., and serve additional lime wedges on the side.

To reheat:

Oven:

Reheat chicken fajitas on a foil or parchment lined pan or baking dish for 10-12 minutes at 350 F, or until just warmed through. They can dry out and get tough if you cook them for too long.

Microwave:

Reheat chicken fajitas on a microwave-safe dish and use a vented steam cover or a paper towel/paper plate covering them. Cook on MEDIUM (50-60%) power for 1 to 1.5 minutes, or HIGH power for 35-40 seconds. They heat very quickly and can dry out and get tough if you cook them for too long.

Stove top:

Reheat chicken fajitas gently in a pan with a couple drops of water and a lid to steam) until warmed through.

NOTES

You don’t have to use the smoked paprika, but it does add a bit of smoky flavor to the meat.

If you’re not using the PSMF approach (what is PSMF?), simply drizzle oil over the chicken fajita strips and vegetables and then toss lightly in the oil before baking. Avocado oil, light olive oil, or melted coconut oil all work well for this.