Oven Baked Chicken Fajitas are out of this world amazing! I will be making this clean eating, one dish dinner meal again very soon. This easy recipe combines everything in one 13×9 baking dish so there is not a huge clean up in the kitchen afterwards. Which makes me a very happy momma! This is a great low carb dinner idea.
You start with cutting the chicken breasts into strips, then mixing the spices together. Pour the spice mixture over the chicken strips.
Next you cut up the veggies and mix with a can of Rotel diced tomatoes in a small bowl. Pour that over the chicken and stir together. It’s ready to go in the oven for 30 minutes. It’s that easy and it taste better than any Mexican restaurant I’ve gone too!
Serve this delicious Oven Baked Chicken Fajitas with warm tortillas and shredded cheese. I put some mashed avocado on my tortilla before I added the chicken mixture and it was so yummy! If you are eating low carb be sure to use a low carb tortilla or just enjoy this on a lettuce leaf.
Weight Watchers Points Plus = 7 Points
Oven Baked Chicken Fajitas
Yield 4 -6
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 Tbsp extra virgin olive oil
- 2 tsp chili powder
- 2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1 can Rotel diced tomatoes
- 1 medium onion, sliced
- 1/2 large green bell pepper, seeded and sliced
- 1/2 large yellow bell pepper, seeded and sliced
- 1/2 large red bell pepper, seeded and sliced
- Preheat the oven to 400 degrees.
- Slice chicken and veggies into strips.
- Place chicken strips in a greased 13×9 baking dish.
- In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
- Drizzle the spice mixture over the chicken and stir to coat.
- Next add the tomatoes, peppers, and onions to the dish and stir to combine.
- Bake uncovered for 30-35 minutes or until chicken is cooked through and the vegetables are tender.
- Serve on tortillas with desired toppings.