Oven Baked Fajitas

Monday night I was craving Mexican food but had to be creative with preparing the meat because of the torrential rain and thunderstorms we were having in Chicago – no outdoor grilling for this girl! I had found this easy oven baked fajitas recipe but was a bit skeptical about throwing everything into a Pyrex dish and simply baking – how could it be flavorful, juicy and delicious – it seemed too easy? Well, boy was I wrong! I put this recipe to the test and the homemade fajita seasoning was the ticket to this flavorful meal! Yes, it was absolutely a breeze to prep and throw into the oven but easy did not translate to less tasty by any means! I prepared 2 boneless skinless chicken breasts and a few veggies and it was more than enough for 2 people – we still have leftovers days later we are working through so be prepared to feed a crowd with this recipe! It’s the perfect Sunday football game crowd pleasing recipe…yes, my food blog mindset is already moving into Fall!


Fajita Seasoning:

  • 1 tablespoon chili powder
  • ½ tablespoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ tablespoon corn starch


  • 1 large onion
  • 2 medium green bell peppers
  • 1 medium red bell pepper
  • 2 large boneless, skinless chicken breasts (you can use more if you want to add more meat)
  • 2 tablespoons olive oil
  • 1 medium lime
  • 1 large avocado
  • Package of (6-inch) tortillas
  • Sour cream


  1. Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).
  2. Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  3. Sprinkle the seasoning over the meat and vegetables. Drizzle the olive oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.
  4. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with sliced avocado, a dollop of sour cream, and an extra squeeze of lime if desired.