Oven Baked Fajita Chicken
This Oven Baked Fajita Chicken recipe is marinated with bold spices and filled with tender-crisp peppers. It’s a healthy, delicious, and flavorful dish that is simple to prep ahead of time, giving you another great option when you’re looking for tasty chicken recipes.
These chicken fajita rolls are a tasty twist on the classic dish. Unlike traditional fajitas, where the chicken and peppers are cooked separately and served with tortillas, this version combines them into convenient, self-contained bundles baked in one pan.
I’ve been trying to prep more meals ahead of time so that when it’s time for dinner, I just have to do the cooking and no chopping or gathering items at the last minute. These oven baked fajita chicken wraps are perfect for meal prep, just like my Sheet Pan Steak Fajitas and Grilled Chicken Kabobs. With meals like these, I spend less time in the kitchen and more with my family.
Oven Baked Fajita Chicken
Instead of cooking everything separately, this fajita baked chicken starts by infusing the meat with a smoky Tex-Mex marinade. Rolling the chicken around the peppers keeps everything neat and makes cleanup easier. It all cooks in one baking dish.
The chicken stays juicy in the oven, and the bell peppers soften just enough to soak up all the spices. No tortilla shells to fill, or toppings to chop but with this low-carb option, you still get that great fajita taste. It’s a simple, hands-off recipe that works great for meal prep, family dinners, or pairing with sides like Mexican Street Corn or Slow Cooker Mac and Cheese.
Timesaving Tips and Variations
Here are a few simple ideas to save you some time and add your own personal touch to the recipe. Little tweaks like these can make a big difference when you’re trying to get dinner on the table fast or just want something a little different.
- Save time by marinating the meat the night before or even first thing in the morning.
- My brand of chicken preference is Perdue’s Perfect Portion Chicken Breasts. Individually wrapped and thaws out fast. (not an affiliate link)
- Be gentle when pounding the chicken breasts thinner; they can tear easily.
- Swap chicken breasts for thin-cut chicken cutlets to skip pounding altogether.
- Double or triple the recipe and freeze individual portions for easy and delicious future meals.
- Add a slice of pepper jack or cheddar cheese inside each roll for a melty upgrade.
- Use can use Homemade Fajita Seasoning or Homemade Taco Seasoning Mix in place of the seasonings in the recipe.
These shortcuts make it easy to adapt the recipe to your schedule or taste preferences. Feel free to experiment with what you have on hand—this dish is flexible.
What to Serve with Fajitas
What should you serve alongside this baked chicken fajita recipe? Here are a few easy and tasty things that go great with Tex-Mex meals. Think of these as your go-to sides for the perfect fajita night.
These are just a few ideas to get you started, and they all bring something different to the table. Whether you’re in the mood for something light and zesty or something a bit more hearty, these sides will help make your meal complete.
Frequently Asked Questions
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Recommended Tools to Make Baked Chicken Fajitas
These are some of the handy items that I use for this recipe and many others. Consider adding these to your kitchen if you don’t already have them.
- Large resealable bag
- Meat tenderizer
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Baking dish
- Non-stick cooking spray
- Toothpicks
I like to have all of the baking dishes, utensils, and other tools needed set out before I start to cook. It makes the process easier if I don’t have to stop to look for that baking pan or the toothpicks.
Ingredients to Make Baked Fajita Chicken
The ingredients to make this recipe are easily found in the grocery store, and while I used a certain brand of chicken, I also use what’s on sale, too. Having all your ingredients out before starting the recipe makes the process flow smoothly.
- chicken breasts
- red bell pepper
- yellow bell pepper
- green bell pepper
- olive oil
- lime
- garlic
- chili powder
- cumin
- dried oregano
- salt
- cayenne pepper (optional)
If you’re craving something both wholesome and convenient? Look no further! These Fajita Rolls offer a balanced meal with lean protein and colorful vegetables, all cooked in the oven.
Directions to Make Oven Baked Fajita Chicken
Whisk together the marinade ingredients in a resealable bag. Gently pound the chicken to about ¼-inch thickness. Place the chicken in the marinade bag and coat with the marinade. Refrigerate for at least one hour but not longer than overnight.
Prepare your vegetables and lay the chicken out on the baking sheet. Have toothpicks ready to secure the rolls.
To assemble the rolls: place pepper slices in the center of each piece of chicken, and roll them up, securing with toothpicks. Arrange the rolled chicken seam-down in a greased baking dish, and brush with any remaining marinade before baking.
Once the chicken is cooked through, remove it from the oven and let it rest for a few minutes before serving. Serve with your favorite sides and toppings.
Okay, so why make these Oven-Baked Chicken Fajita Rolls? Well, they’re seriously tasty and super easy, which is a win-win. It’s the perfect answer for anyone who loves fajitas but wants an easier way to get them on the table.
Oven Baked Fajita Chicken
Equipment
- large resealable bag
- knife
- nonstick cooking spray
- Toothpicks
Ingredients
- 4 Perdue Perfect Portions Chicken Breasts pounded to ¼-inch thick
- ½ medium red bell pepper, sliced
- ½ medium yellow bell pepper, sliced
- ½ medium green bell pepper, sliced
For the Marinade:
- 2 tablespoons olive oil
- Juice of half a lime
- 2 cloves garlic, minced minced
- 1 teapsoon ground chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ⅛ – ¼ teaspoon cayenne pepper (optional)
Instructions
- To make the marinade: In a large resealable bag, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, and cayenne (if using). Set aside.
- Using the smooth side of a meat tenderizer, pound the chicken to an even thickness of about ¼ inch. Do this gently as the meat tears easily when too thin.
- Place chicken cutlets into the large resealable bag with the marinade, making sure they are completely coated. Allow chicken to marinate for a least one hour to overnight.I let mine set in the refrigerator for 8 hours.
- Line a baking sheet with ali=uminum foil and spray with nonstick spray.
- Once chicken has marinated, place each chicken cutlet on the prepared pan and evenly place about 6 bell pepper slices in the middle of each chicken cutlet.
- Roll up each cutlet and secure with a toothpick. Repeat until all the cutlets have been rolled up and are placed seam side down on the pan.
- The remaining marinade can be brushed on the tops of each chicken bundle and then bake, uncovered, at 375 degrees for about 25 to 30 minutes or until the juices run clear.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Enjoy!
I can’t wait to fix your Oven Baked Fajita Chicken! It sounds so delicious! Thanks for sharing 🙂
Thanks Elizabeth for stopping by and I hope you come back to let me know how you liked the chicken when you make it
this looks delicious!
b