Healthy Baked Chicken Fajitas

These healthy baked chicken fajitas are juicy, flavorful, and ready in about 35 minutes with just a handful of simple ingredients. Everything cooks together in one baking dish, so they're easy enough for a weeknight dinner with very little hands-on work.

Instead of spreading the chicken and peppers across a sheet pan, I bake them covered in a deeper dish first, then broil at the end. That keeps the chicken juicy while still giving the peppers and onions a little browned edge and texture.

I make these often during busy school weeks because the prep is quick and the oven does most of the work. Serve the fajitas over rice for a bowl, tuck them into warm corn tortillas, or add your favorite toppings. They are fantastic with my Chipotle Rice Recipe!

Why This Recipe Works

• The chicken stays juicy. Baking everything covered first traps moisture around the chicken and vegetables instead of drying them out on an open pan.
• Broiling adds the missing fajita texture. A quick broil at the end gives the peppers and onions browned edges without overcooking the chicken.
• Everything bakes in one dish. The chicken, peppers, onion, garlic, oil, and spices all go into the same baking dish for minimal cleanup. Baking also allows the flavors to meld over a longer period of time for a richer flavor compared to pan-frying.
• It works as fajitas or a bowl. Serve the mixture in corn tortillas or over rice with avocado, cilantro, lime, cheese, or sour cream.

Key Ingredients & Substitutions

With ingredients you can find anywhere, this healthy baked chicken fajitas recipe is sure to become a family staple! It uses 8 main ingredients plus five spices you probably have on hand already.

• chicken breast - I like to use chicken breast, chopped into bite sized pieces or traditional fajita strips. You can also use chicken tenderloins. For a vegetarian option, adding cooked or canned black beans after roasting the vegetables is a great option!
• red onion - You can use any type of onion as a substitute for red onion, but red onion will give the best, most authentic flavor. Slice the onion thinly so it cooks well and caramelizes, especially if using an alternative to red onion since yellow onions can be tougher.

You also need a red and green bell pepper, garlic, vegetable oil, salt, dried oregano, cumin powder, and chili powder to make this recipe. If serving this recipe over rice, you'll want about 6 cups of cooked white or brown rice.

For toppings and garnishes, I recommend fresh cilantro leaves, lime wedges, and avocado. Check out the recipe FAQ section below for more chicken fajita topping ideas!

See the recipe card for full ingredients and quantities.

How to Make Baked Chicken Fajitas

1. Prep: Preheat the oven to 475 degrees F (245 C).
2. Assemble: Add the chicken, peppers, onion, garlic, oil, and spices to a large baking dish and toss thoroughly so everything is evenly coated.
3. Bake covered. Cover with foil and bake for 20 minutes.
4. Broil. Uncover and broil for 4-5 minutes, watching closely, until the vegetables begin to brown around the edges.
5. Finish. Add fresh cilantro and lime juice, then serve in tortillas or over rice.

Hint: It's really important to toss the ingredients thoroughly before baking so they are coated in oil. This keeps everything nice and juicy when you broil.

When you make this recipe, please leave a rating and review below. I always appreciate the feedback! ❤️

📖 Recipe

Healthy Baked Chicken Fajitas

Jamie Monkkonen

Juicy baked chicken fajitas with peppers, onions, garlic, and smoky spices. Everything cooks in one dish, then gets a quick broil for browned edges and extra texture.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Tex-Mex

Servings 6

Calories 194 kcal

Ingredients

  

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Main Ingredients

• ▢ 1 pound chicken breast chopped into bite sized pieces (0.5 kg)
• ▢ 1 medium red onion thinly sliced
• ▢ 2 green bell peppers thinly sliced
• ▢ 1 red bell pepper thinly sliced
• ▢ 5 cloves garlic crushed or finely minced
• ▢ 4 tablespoons vegetable oil 60 ml

Spices

• ▢ ½ teaspoon salt
• ▢ ½ teaspoon dried oregano
• ▢ 1 teaspoon cumin powder
• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon red pepper flakes optional

Serve with:

• ▢ ¼ cup chopped cilantro leaves for garnish
• ▢ 1 lime , cut into wedges for garnish

Instructions

 

• Prep: Preheat the oven to 475 degrees F (245 C).
• Assemble: Add the chicken, red onion, bell peppers, garlic, and oil to a large glass baking dish. Sprinkle the salt, oregano, cumin, chili powder, and red pepper flakes (optional) across the dish. Toss everything to mix it thoroughly and lightly coat the ingredients in oil.
• Bake: Cover the baking dish with foil or an inverted cookie sheet and bake for 20 minutes.
• Broil: Remove the foil or cookie sheet and switch the oven to broil for 4-5 minutes, watching carefully to prevent burning.
• Serve: Remove from the oven. Sprinkle fresh cilantro and squeeze lime juice onto the baked chicken fajitas just before serving!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Spiciness: For a milder version, reduce or omit the red pepper flakes.

Serving: Serve over rice for a fajita bowl or in warm corn tortillas. My favorite chicken fajita toppings are avocado or guacamole, cheese, and sour cream.

 

Nutrition

Calories: 194kcalCarbohydrates: 6gProtein: 17gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 48mgSodium: 293mgPotassium: 446mgFiber: 2gSugar: 3gVitamin A: 946IUVitamin C: 60mgCalcium: 25mgIron: 1mg

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