These Sheet Pan Chicken Fajitas have been a Budget Bytes staple recipe since I first posted them eight years ago! I love fajitas, but they require a super hot griddle to get that nice smoky flavor, which also means a lot of smoky smell in my house and standing over a super hot stove. Not my favorite way to spend my evening. So I make baked fajitas instead. Is it exactly the same? No, BUT it’s almost completely hands-off (yay) and you get some nice caramelization on the edges of the peppers and onions, which gives you a similar char effect. I’ll save the real deal fajitas for when I’m at a restaurant and not doing the cooking. 😄
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
What Kind of Sheet Pan to Use
You definitely want the largest sheet pan (or baking dish) you can find for this recipe. It’s imperative that the chicken and vegetables are not too crowded on the baking sheet otherwise the steam will get trapped as they bake and you won’t get that nice caramelization that only happens in a dry heat environment. I’m using a 13×16 inch baking sheet here and in the original version of this recipe I used a 13×15 inch glass baking dish.
Make it Fit in your Budget
Red, yellow, and orange bell peppers are usually significantly more expensive than green bell peppers, but you can use any mix that fits your budget. Despite using a couple of more expensive colored peppers, I used more vegetables than meat to keep costs low. The meat to veggie ratio ended up being perfect once everything had been cooked down. If you want to make these Sheet Pan Chicken Fajitas vegetarian, try this Chipotle Portobello Oven Fajita recipe.
Make Your Own Fajita Seasoning or Buy Pre-Made
The ingredient list below might look long, but most of that is the fajita seasoning mix. So if you’re looking for a short cut or your kitchen spice cabinet is not well-stocked, you can simply use a packet of store-bought fajita seasoning.
Toppings for Chicken Fajitas
I like to keep my chicken fajitas really simple with just a squeeze of lime, maybe some fresh cilantro, and a small dollop of sour cream, but there are so many other things you could use to top your chicken fajitas. Try these toppings
- Shredded cheese
- Cotija cheese
- Green onions
- Salsa
- Guacamole or sliced avocado
- Pickled red onion
- Pico de Gallo
Sheet Pan Chicken Fajitas
Servings 4 (2 fajitas each)Ingredients
FAJITA SEASONING
- 1 Tbsp chili powder ($0.30)
- 1/2 Tbsp paprika ($0.15)
- 1/2 tsp onion powder ($0.05)
- 1/4 tsp garlic powder ($0.03)
- 1/4 tsp cumin ($0.03)
- 1/8 tsp cayenne pepper ($0.02)
- 1 tsp sugar ($0.02)
- 1/2 tsp salt ($0.02)
FAJITAS
- 2 small yellow onions (or one large) ($0.57)
- 3 bell peppers, any color ($3.69)
- 1 lb. chicken breast ($6.24)
- 2 Tbsp cooking oil ($0.08)
- 1 lime ($0.30)
- 8 6-inch tortillas ($1.28)
- 1/2 cup sour cream (optional) ($0.90)
- 1/4 bunch cilantro (optional) ($0.22)
Instructions
- Preheat the oven to 400ºF. Mix all of the spices for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, and salt).
- Cut the onion and bell peppers into 1/4-inch wide strips. Slice the chicken breast into thin strips. Add the chicken and vegetables to a large baking sheet or casserole dish.
- Drizzle the cooking oil over the chicken and vegetables, then sprinkle the fajita seasoning mix over top. Use your hands to toss the ingredients until everything is well coated in oil and seasoning. Spread the chicken and vegetables out over the baking sheet evenly.
- Bake the chicken and vegetables in the preheated oven for 35-40 minutes, stirring once halfway through. Squeeze the juice from half of the lime over top of the meat and vegetables after they come out of the oven.
- To serve, scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.
See how we calculate recipe costs here.
Equipment
- Enamelware Sheet Pan
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
What to serve with oven baked fajitas
Need a side dish to go with your Oven Fajitas? Try one of these awesome sides
Scroll down for the step by step photos!
How to Make Sheet Pan Chicken Fajitas – Step By Step Photos:
Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder (this is a mild blend, not hot red chiles), 1/2 Tbsp paprika, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp cumin, 1/8 tsp cayenne, 1/2 tsp salt, and 1 tsp sugar. The sugar helps the vegetables caramelize and gives the dish a very subtle sweetness.
Slice three bell peppers and two small onions (or one large onion) into thin, 1/4-inch wide strips. Red, yellow, and orange bell peppers are usually more expensive than green, so use a mix of peppers that fits your budget.
Slice 1 lb. boneless, skinless chicken breast into thin strips as well. Place the sliced bell peppers, onion, and chicken on a large sheet pan (13×16-inch). You want to avoid piling the ingredients in so deep that they begin to stew in their juices in the oven, instead of browning, so you’ll need the largest dish available. You can also use an extra large casserole dish, if you don’t have a large sheet pan.
Drizzle 2 Tbsp cooking oil over the meat and vegetables, followed by the fajita spice mix, then toss the ingredients until everything is well coated in oil and spices.
Now that everything is coated in oil and spices, it’s ready to go into the oven.
Roast the chicken and vegetables for 35-40 minutes at 400ºF, stirring once halfway through, or until the fajita veggies have softened slightly and are a bit brown on the edges.
Squeeze the fresh lime juice over the chicken and fajita veggies.
Serve hot with tortillas, extra lime wedges, sour cream, cilantro, or whatever other fajita toppings you like!
I made this al.ost exact except for chicken thighs instead of breast. So pleased at how easy yet so yummy this was!
I made this tonight and it was delicious. I used precooked dark meat and it did not dry out. I also added a packet of “street fajita seasoning” along with the recommended spices just not the cayenne pepper. I cooked it covered because all’s I was doing was basically getting my veggies soft. The lime was the perfect topper. I had yellow rice on the side and put this delicious meal on tostada’s. Definitely will be added to the rotation. I absolutely love your recipes. Think this is the 6th one I’ve made in 2 weeks. Keep them coming. Yummy.
Simply delicious and ever so easy! My hubby said, “Keep this recipe!!”
I,actually made this and it came out good! The lemon made it taste great in the end.. 😊
Easy and delicious!
Loved this recipe! I’ve been trying a lot of sheet pan chicken fajitas. This one is really good. I used avocado oil. When the fajitas were done. I had a mixture of 1 T. avocado oil, 1 T. lime juice and 2 T. low sodium soy sauce and poured it over the top. Mixed it up before serving. Delish!
I have been reluctant to make sheet pan meals because I’m afraid they will make a huge splattering mess in the oven. Is this likely to happen?
Thanks!
We’ve never had that be the case!
After many years, this is still the #1 best dish in my entire cooking repertoire, hands down, according to both me and my husband. SO. GOOD.
I do a non-authentic adaptation and serve it over yellow rice rather than in tortillas (because I’m lazy and it’s a little neater to eat), with shredded Mexican-blend cheese and a fat dollop of sour cream on top. I also tend to cook LARGE batches of this; we happily eat leftovers for several nights in a row! I buy a big pack of chicken breasts, about 12 bell peppers, and two big Vidalia onions, and I 4x the seasonings. Not sure if the proportions are exactly the same as Beth’s, but it works well for us. Oh–and it takes up two casserole dishes and definitely isn’t single-layered like Beth recommends…but again, that’s the lazy/practical adaptation that works well for us, in case someone else would like to try scaling it way up like I do!
Can I use frozen veggies? How might that change the recipe?
Thank you!
That should be fine! You should be able to just add them to the sheet pan frozen and cook as normal! If they’re a lot smaller, as frozen fajita veggies tend to be, you might just want to keep an eye out to make sure that they don’t burn.
Enjoyed by my family!
I only needed to cook for 15-20 minutes until my chicken was done (any longer and it would have been too dry.)
Hi
Do you have to do the oil and is so can you use a spray.
You definitely need a little oil at least! You can reduce the oil a bit or a spray should be okay.
This has been our go-to recipe for years! No one is ever disappointed!
Excellent recipe! Super easy and fast. Can I marinade the chicken overnight you think?
I’d say so!
Thank you guys so much for your recipe I hope it taste as good as it looks
I have been using this recipe for years now. I sometimes use beef instead of chicken. It always comes out great. Thank you for posting it!
I made this for the second time today. I only have to cook for two so both times I used leftover chicken from a grocery store rotisserie chicken as well as chicken broth from cooking the carcass. I seasoned the chicken and sauteed it with the seasoning and a little oil instead. The first time I made it I chopped the rest of the bunch of cilantro and squeezed the leftover lime and zest and froze it so I could use it for today. I also made extra seasoning which was ready when I made it the second time. This recipe is easy and very tasty! Thank you!
The chicken fajitas were pretty good. The chicken was a bit on the dry side, and not as flavorful as I expected. Additionally, the veggies were overcooked. I even cooked everything for 35 minutes and not 40 minutes. May give the recipe another try sometime. Thank you for sharing.
I am 44 year old female. I just bookmarked your website
Love this recipe which my mom has made for years..now that i live in a remote mountain area..I no longer have easy access to take out Mexican food so ive started preparing this recipe often! Thanks so much
I made this recipie for the first time on Tuesday night and it was great it is now going into the rotation. We used the soft street size net zero tortillas and it was hit with us! With most of the recipies with Budgetbytes I have to double the spices in the recipies (and I went ahead and did with this one) with this one I will not have to that or I will use the regular homemade taco seasoning that is on the website if I am in a hurry and just add lime juice. I did add about 1 1/2 t. of Badia Complete seasoning to it and it was just so yummy.
Beth, funny story. I have been cooking your recipe for years. When our house flooded we stayed with my in-laws for a month. My sister in law asked if we had any meal requests. Not being able to cook them myself, I sent her the link to your recipe. I just love the simplicity and taste. Thanks
Can a person use pre cooked drozen chicken stripes. Thawed?
You can use 1lb of chicken strips, but you’d still need to cut them into thinner strips, unless you prefer to eat the whole tender. In that case you’d need to cook them a bit longer.
Could you do this in a air fryer?
I’m sure you could, but we haven’t tried it out to give you proper cooking time and temp. You could definitely try it out though and just keep an eye on it, I wouldn’t think it would take long in the air fryer! :)
Ever tried substituting beef for chicken?
You could definitely do a flank steak or maybe a sirloin! The cook time may be a bit different though depending on how you like your steak.
There used to be a beef fajita recipe on the site that I would use. I hope they make it again. I know beef can be expensive but Beth stretched it by using lots of bell pepper and the flavor was great.
Delicious and easy to make..thank you!!
I’ve made this twice; the first time I thought it was an accident that it turned out so well…the amount of work you put in seems small compared to the outcome. It’s really delicious and it is a welcome change for us as we were getting into a bit of a pasta/rice rut.
This is one of my all-time favorite recipes on BB! It’s simple and delicious and easy to stretch with the addition of mushrooms and a zucchini or two. I like to put it under the broiler for a minute or two at the end to crisp up the edges. A winner every time!
Can you cook this in a pan on the grill?
We haven’t tried that ourselves but you could definitely try it!
I gotta actually come and comment on this because I make it biweekly at least. It’s quick, easy, huge portion, and so tasty!! Sometimes we’ll eat it with the tortillas, sometimes we eat it with rice – last time we ate it with coleslaw. So good!
So easy, so tasty – even for my spice-averse diners (without the cayenne pepper). This is a weekday winner that even the tween/teen in your house could prepare (if you trust them with a chopping knife)! We ate with salsa, sour cream, and shredded cheese, but these are extra luxuries not required- the spice mix gives great flavour on its own
Have you made these as steak fajitas? What type of steak would be best to use? And would I do everything else the same? Thanks
I haven’t, mostly because steak tends to become super tough if cooked too long, so it’s better to sear rather than bake in the oven.
This recipe is a huge hit every time I make it!! I keep the chicken separate from the vegetables to accommodate the non-meat eaters, steam up some flour tortillas with cheese melted on to them, serve with a side of black beans & rice, corn chips for the crunch lovers & always shredded cheddar, chopped cilantro & lime. Everyone gets to create exactly what they want … power bowl, nachos, tacos, quesadillas, whatever. Everyone is happy, stuffed, and fighting over who gets the leftovers!! My favorite go-to when someone asks, “What’s for dinner?” Thanks for this fabulous recipe!!
Every single tome I cook it, it turns out perfect! Spicy, sour, light, full of flavours, and the most important- easy to make!
So easy to make! Quickly became one of my favorite recipes. I live alone so i have enough leftovers for a couple days. I’ve found it keeps really well in the fridge and are just as good reheated in the microwave.
Delicious meal and so easy to throw together.
I am a vegetarian, I took medium firm tofu for chicken and it was a hit with my vegetarian friends as well.
Great meal ideas
I made this recipe last night and it was so good. I made it vegetarian by swapping out the chicken breast for a bag of Gardein meatless chick’n strips. I chopped the frozen strips into smaller bite-size pieces and tossed them in. Worked great! Also added a small zucchini for little extra veggie content.
Best fajita recipe I have ever made! In the past I would stir fry the peppers & onions in a cast iron skillet to get that “char” which took forever and never accomplished that grill char. However, this recipe accomplishes that char with minimal effort. The spices were great (I did use smoky paprika instead of regular paprika) other than that I followed the recipe. My family said these were the best fajitas I have ever made!
This recipe is a keeper!😊
So delicious! This will be high in the rotation. Loved it.
I used smoked paprika because I didn’t have regular.
Thank you
This was simple and delish!
The only thing I did that didn’t follow was I mixed spices and oil ..then mixed in chicken and let it sit in fridge for 1/2 hour.
Mixed all in pan and baked .
Flavourful
This is one of my top fave recipes on BB 😄 It’s so easy and healthy, I buy all the add-ons (guac, salsa, tortillas, shredded cheese, etc.) So it comes together very quickly. It’s also great to cook for a group because everyone can customize their portion.
If I make a large batch, can I freeze the extra before baking?
When you freeze and thaw the peppers and onions they’ll get soft and seep water, so you won’t get the same texture in the final dish, unfortunately.
New favorite! Our traeger wasn’t working so we tried this recipe out in the oven. Followed the recipe to a T. What a delicious meal! Thank you so much!
How deep does the pan need to be?
A standard sheet pan with a one-inch rim is just fine. But if all you have is a baking dish with high sides, use what you have. The veggies will steam more than they would on a sheet pan but it won’t cause too much of a difference in texture. XOXO – Monti
Made this tonight…easy and delicious
It was absolutely delicious!!!
Great recipe! Been making these regularly
These were excellent! Thanks for the great recipe! Added mushrooms and zucchini since I didn’t have peppers. Served with refried beans and Mexican rice. My family loved it!
Amazing! This was the most deliciousness for the least amount of effort. I made it exactly per the recipe and it was soooooo good and easy to make. Took less than 10 minutes to prepare. Even better than when I make chicken fajitas on the grill. This will definitely be a staple in my house from now on. Beth, I’ve made about 25 recipes off your website and this is one of my favorites. Thank you!!
This recipe is in heavy rotation at my house. So simple to make and tasty.
I love these fajitas! They’re fun and delicious, and so much easier than the traditional way.
Used smoked paprika, this was phenomenal!
Easy and good. 35-40mins is waaaaay too long to bake sliced chicken breasts though. I actually cooked the boneless breasts whole (which took about 20min to get to 160 degrees) and then sliced them after cooking, which kept the chicken juicier. The one downside is that there is less surface area for the spice rub to permeate, but I still found the chicken flavorful.
One of my favorite. Easy and so delicious!
Can’t wait to try this. After reading all the reviews, this will definitely be a great addition!
Hi! Do you think that marinating the chicken with veggies would help it not taste so much like, well, chicken breast? I didn’t make this recipe yet (but I can’t wait to do so) but I did a similar one tonight and I felt like the flavor on the one I tried was a little bland. Maybe adding sugar like your recipe says will help me. Anyways, can’t wait to try your way!
Having this as we speak… Delicious but cooking the chicken so thinly sliced for even 30 mins made it super dry, so I cannot even imagine it cooking it for 40. Next time I will try it for 20 mins. Serving with some Mexican rice on the side.
WOW! I think that seasoning is going to be life changing for my cooking! Cant wait to try those!
So good!!
For convenience we put everything in a big bowl and poured the oil and seasoning on top (made it once with packaged one and added the sugar -also great!) then mixed to coat and let sit for a bit to marinate. Baked in convention at 375 for 45 min. Such a hit!!!
Would you have any guidance adding mushrooms to the pan? Our favorite Mexican restaurant does a “Fajitas Jalisco” with onions, peppers, and mushrooms on their chicken fajitas and would love to get that in the mix.
We have a portobello mushroom version of this recipe that you can check out, but I basically just slice ’em up and toss them on there with everything else. :)
My whole family loved these! I’ve never had a Budget Bytes recipe backfire on me, and these were no exception. I’ve never made fajitas before, but these are going in my regular rotation. They’re easy to make and so tasty. The only tweaks I did was I substituted ancho chili powder and smoked paprika for the chili powder and the paprika in the seasoning mix.
This was easy and very tasty. I had rotisserie chicken breasts left so I cooked vegetables half way the season the chicken a little olive oil mixed with veggies cooked another 15 minutes. Husband loved it. Thank you
Quick easy and delicious! I made it with salmon and just made the salmon separately. Was another huge hit with my family!
Great Recipe that I would share with friends.
These are delightful! This was my first try at ever making fajitas and I was quite pleased with the result. The chicken stayed moist and flavorful while the vegetables carmelized nicely. I love nearly every recipe I’ve tried from Budget Bytes and this is no exception.
I did want to note too that I did reduce the cook b time. I think I stirred everything up about ten to fifteen minutes in and then cooked for only salt ten to fifteen more minutes for a total of 25 minutes. I also cut the veg and chicken to very similar ultra thinness which matters when calculating cook time.
What about storing fajitas in a fridge for 3 days, would that work?
I often store the leftovers in the fridge and enjoy them for a few days. :)
A fabulous recipe, highly recommend. My only adjustment was in using a 390 degree oven for about 28 minutes and it was perfectly cooked. Thank you so much!
Budgetbytes NEVER steers me wrong!!!!!!!!! There is one other recipe on here that I make all the time. When I saw how easy this one is, I had to try it. And I need to branch out more because this was so simple and SO DELICIOUS!!!! I’ve used pre-mixed fajita sauces for a while and I’m sick of them not tasting good. This recipe is the remedy. The lime at the end is a perfect finishing touch. One minor adjustment I made was adding mushrooms about 10 minutes into the cook time. I highly suggest it.
I just made this for dinner tonight. The chicken was in the oven for 35 minutes at 400 and it was so overcooked and dry, we had to throw it away.😭
I would suggest either using boneless chicken thighs instead OR adding the strips of chicken breast to the pan after the veggies roast for 20 minutes.
I love this recipe. We have been using it on rotation about once a week since it was originally published. The chicken is also great in burritos and is so easy, even my fiance can make it (LOL)!
I love these and have made them often. I’m planning to make them agin tomorrow. Has anyone tried these in an air fryer?
I love this recipe because it’s easy and SO flavorful. But since I have to deal with regular and gluten-free tortillas when I make this (which is a bit of a pain), I frequently just put it over brown rice with sour cream on the side, and it is still delicious.
One of my all-time favorite recipes! This is so good and easy.
I remember first making this 3 years ago when my son was about 3. It’s one of our staples around here like many of your other recipes! Swamp soup is up there too! Thanks for all your recipes!
I have been making these for years as the original oven pyrex version and I am sooo excited to try it on a sheet pan – I expect it to be nothing less than game changing. Before everything would get a bit crowded and would steam as you mentioned, bring on the charred bits!!
I came across your recipe years ago and it became a staple in our house. Now when my daughter, a vegetarian, comes home from college we make it exactly as before, but separate the chicken from the onions and peppers for baking. It makes a great meal and all the prep is at the beginning or even the day before. Love that!!!
This recipe is a staple in our household! We probably make it at least twice a month. They’re so easy to toss in the oven on a weeknight after work, and are unreasonably good. We usually melt a bit of cheese on the tortillas when warming them up, and top them with a little sour cream and a squeeze of lime. This time around, I mixed up a batch of Beth’s Cumin Lime Coleslaw to top them with (also SO GOOD!) and it was a delicious addition.
Curious how the chicken breast doesn’t dry out if baked that long and high of temp in such small pieces. Turns out ok huh?
I think because it’s surrounded by all those peppers and onions it doesn’t get quite as much direct heat as if they were baked on their own.
Wondering how many fajitas 1 serving is? I am looking to make this recipe for 20+ people.
Thanks
Two fajitas per serving. :)
Love this recipe. Can you freeze leftovers?
I feel like this one might not be the best candidate for freezing because the peppers and onions will further break down and probably become soggy. But, as with a lot of recipes, the results of freezing and thawing can be highly subjective!
These are hands-down my favorite at-home fajita recipe—I don’t think I’ve tried another one since I discovered this recipe 5+ years ago. The fact that they are baked makes it SO easy—like the recipe says, no babysitting required! I was single when I first made these fajitas… now I have two small children, and I appreciate the ease of it even more. We top with sour cream, cheese, avocado, and cilantro—and we’ve also made fajita salads with the leftovers. No matter how you eat them, they’re great! This was the first meal I ever cooked for my husband while we were still dating, and I guess he thought they were worth sticking around for! :)
This website literally taught me how to cook and this was one of the first recipes I made 10 years ago in college! So good, so easy, good leftovers, thank you!!
Wonderful! Family gobbled them down! Not a pice of pepper left!
Yum! Included the cornstarch with the spices. Thanks for another amazing recipe. Simple and delicious.
Can you prep this ahead of time and freeze it?
I don’t suggest freezing this one ahead of time because when you freeze vegetables they get very soft and watery upon thawing, so your fajitas will end up more soupy instead of nicely caramelized.
This is a fantastic recipe…there’s also another recipe (exactly this one) that uses a sheet pan. Peppers, onions, and chicken are all put in a large bowl (like a mixing bowl) put spices on top and then use your hands and mix, coating everything with the spices. Lightly spray a sheet pan, pour mixture onto pan and spread out, chicken strips (chicken tenderloins work best) on top. Bake as this recipe says-though mine is done in 25 minutes. Easy peasy!!! (Not my recipe or instructions)
Do you happen to have the nutrition facts for this? I’ve been trying to log my intake each day. Tacos are hard with all the stuff in them
Hello, yes. The nutrition information is at the bottom of the recipe card. :)
Easy to make and tasted wonderful!!! Thanks
One of my all time favorite BB recipes! I always have to AT LEAST double this recipe because it’s so popular at my house!
This has become one of my favorite recipes, I’ve made it so many times in the last year, such an easy go-to that my whole family loves and I love that it’s hands off cooking.
I want to try it now with steak instead of chicken. Would it cook for the same amount of time? Should I maybe lower the temperature? I bought flank steak to cut into strips.
Flank steak can definitely get a bit tough if over cooked and it’s usually suggested to cook it only until medium. I’d probably just cook the steak separately in a skillet to brown the outside while still leaving the inside tender and pink, and then make sure to slice it against the grain to keep it from being too chewy. :)
Hi Beth. I just want to give you a BIG Thank You for this recipe. I have made these so many times and it has always been a big hit…it’s become a family favourite. The flavours are so good and I love how easy it is to prepare. Prep, throw together, in the oven and it’s done. So again, Thank You for a wonderful recipe.
You’re welcome, Lin! I’m glad it’s serving you so well. :)
I’ve never made this recipe. I’m not a big fajita fan. However I do use the seasoning mix (minus the sugar) to season canned pinto beans to use in various Mexican recipes at a rounded teaspoon per 16 oz can. Lightly drain the can, add the seasoning and mash the beans as desired. I make a mean tostada with those beans!
As always, many thanks for all the inspiration and good eating!
Our family loves these! Could you bake this with steak instead?
Has anyone tried this with shrimp? I’m guessing they’d need less cooking time and have to be added after the veggies had cooked a bit?
This is one of the first recipes I fell in love with on your website! ☺️ I’m trying to prep meals for my cousins expecting a baby, and was wondering if you think I could make this recipe in a way that lets them bake directly from frozen?
I’m not sure how well that will work because when you freeze the peppers and onions they will break down a bit and give off a lot more water when they’re in the oven, so it may turn out a lot more soupy. :(
I can attest that it’s not great when prepped and frozen. But when you have a family with young kids it’s tolerable and much better than take out :) We do it alot!
I have been making these for years. They are a go-to recipe in our house. SO EASY and so delicious! I always make this on beach trips too, when it’s my night to cook dinner (for beach trips I do “cheat” and use a pre-made seasoning packet). They are always a hit with the crowd!
I have been making these for quite awhile now and they are always a big Hit!!!! I absolutely love everything about these. They are fast, easy and delicious. Thank You for a Great Recipe.
Love, love, love this recipe! I make it at least twice a month. The seasoning is spot-on and the only substitution I make is using smoked paprika instead of regular. It really takes these to the next level, but is a bit more expensive than regular paprika. I also use corn starch to soak up some of the liquid so the sauce isn’t quite so runny. I have substituted steak for chicken when I was feeling particularly bougie and it tasted great too!
This recipe has become our go-to fajita recipe, and we make it at least once a month in our house! The spice combination in the homemade fajita seasoning is so delicious. We’ve even used it for making pan-sauteed fajitas if we don’t plan ahead to do the oven version. The oven-baked version is so simple, though, and makes a great meal prep meal. I even printed the recipe off to put in my go-to recipes binder!
Delicious and easy! My daughter and I enjoyed it. We haven’t had fajitas in forever. Roasted veggies and chicken are so good anyway. Sometime we should make the veggies for a burrito bowl. That would be delicious. Qdoba at home.
super easy to make and tasty along with bonus of an easy clean up!
Great recipe; easy to make. Thanks Beth and Budget Bytes team!
Love, love, love this recipe!!! No need to change anything it is delicious as is!
I have been making this recipe for 5+ years and love it every time. It can be healthy (if you omit all the yummy toppings…), doubled for a crowd and prepped ahead of time!
These are delicious! The spices are good, the amount of peppers and onions are good. I will absolutely make this again. I added ‘Mexican cheese’ and sour cream on top. So simple and tasty.
Your recipe was delicious! My daughter swears by your site. She gave me this recipe and it was out of this world. I didn’t use tortillas. I just made rice and put this on top. I put Mexican cheese as a topping and sour cream. Boy, it was just so delicious! Thank you. !
Been making this recipe since it was originally posted and it’s a staple in our house. We use as fajitas, or chop up for burritos/burrito bowls. The seasoning is so easy to whip up and tastes great.
Yum, yum, yum. I used chicken tights ( for me the breast always dry out to much ) and I also marinaded the chicken with lemon and and orange. This is a keeper. Really easy to make and taste very good.
This was a keeper!
I used boneless chicken thighs instead of breast meat. And I used frozen peppers. Next time I will use fresh or thaw the frozen ones to get rid of liquid. Using a sheet pan will be my pan of choice. I think it will carmelize better than the casserole dish.
All that being said , it was really good. Next time will be even better.
Can I sub the chicken for beef? Would I need to change the spices or cook time?
Hi. Loved this recipe. So easy and tasty. My husband insisted that it needed cheese and salsa but after having it with and without he admitted that the cheese and salsa took away from the flavor. The squeezed lime and cilantro made this dish! Tasted so fresh.
I doubled the recipe. Kept part for us and the bulked it went to a Mealtrain. They loved it as well. Will definitely add to my “make again” list.
Thank you for sharing.
One thing I did different was mixed all the ingredients in a very large bowl. For me it was easier to mix in a deep bowl vice a low sheer pan.
Had a sheet pan warming in the oven. Plus, when I added poured the mix onto the pan it sizzled.
~joyce
We didn’t feel like shredding cheese. Didn’t have any salsa in the house. Just the sour cream and lime. So good.
I made these for dinner last night. The only thing I did differently was that instead of the chicken, I used shredded Thanksgiving turkey from the freezer that I really wanted to use up. I added it and an extra drizzle of oil when I tossed the veggies halfway through. So easy and SO GOOD. I’m eating leftovers tonight (a benefit of being single?) and I’m already planning to make it again soon, next time with chicken! Thank you for the recipe, Beth!
Made just the veggies tonight for a burrito bowl. PERFECT! The seasoning blend went so well with the dish. I will cook with the chicken next time. 😁
I made this last night, and it was so delicious! I used the original recipe with the cornstarch. The seasoning was perfect, with just a touch of heat from the cayenne pepper. I am downsizing all my cookbooks and recipes, but this dish is a definite keeper! I served it with a can of fat free refried beans that I mixed with a small can of diced green chilies and whole grain fajita tortillas. So, so good and healthy!
This turned out so well. When I served it to my husband he said “ wow this looks like a restaurant meal”. It was quick and easy and came out perfect. I have a tendency to over cook chicken but it was the perfect consistency with the peppers so
Nothing was dry . Perfection .
I’ve made these many times as written but I kind of want to try it out with beef. Any recommendations on what kind? Maybe flank steak?
Generally you want to cook flank steak until it’s only medium-rare to medium, so I definitely wouldn’t put it on the sheet pan the whole time. Maybe toward the end. Or just sear it in a skillet instead because that will only take minutes and will give better results. :)
Making these Friday will let you all know how my family liked them
I make this a lot because we love it! Since we have done Whole30, we serve it over cauliflower rice and I leave the sugar out of the spices. It’s still awesome!
Oh great thinking!
Thank you for this super easy and delicious recipe! My partner and I love it, and we make it all the time—Fajita Fridays! The seasoning blend is perfect! We sub mushrooms for the chicken and guacamole for the sour cream to make vegan.
Okay now that’s a great swap for the normal pizza friday…Fajita Friday! Love it! Happy to hear you are able to make it vegan for you and your partner. Great work Jenny.
Can you please tell me the nutritional value? Thank you
I made it tonight and it was delicious.
Thanks for the request! We do get that request a lot, but unfortunately we don’t have a reliable source for the nutrition information. The calculators and databases that most bloggers and websites use to calculate the info can be extremely inaccurate, and for something that can so severely impact the health of people with health conditions, we just don’t feel comfortable publishing unreliable numbers. We prefer to leave it up to the reader to use the database or calculator they trust. I’m sorry and I wish accuracy were easier than shipping the food off to a lab for analysis!
I’m making these on Thursday today is Tuesday I just worry about the chicken drying out in the oven
You should be okay Chrissie!
I have small toaster oven so I halved the recipie. I used 1/2 green, red, jalopeno & onion & full packet of the fajita seasoning.
Had a bit too much liquid in the pan but was DELICIOUS. Cant wait to make again tomorrow
Happy to hear it Susan.
WOW!!!!! These were AMAZING! My husband said these were the best fajitas he’s ever had!!! I am so happy with this recipe! It will be one of our usual dishes around here now! Thank you so much for sharing!!
Why do you no longer recommend adding in the cornstarch?
Because when I tested it without I didn’t feel like it made a significant enough of a difference to include it.
Amazing!!
Made this last night and it was amazing! There wasn’t anything left! I may have to double it next time! 😊
Can I use frozen veggies in this recipe?
Would come out with too much liquid & different texture
We love this recipe and make it all the time! We recently got a grill so we tried making it on the grill tonight and WOW it was delicious. We kept the chicken breasts whole when they went on the grill, then chopped them afterwards. The veggies were grilled in a grilling basket. You’ve got to give it a try.
This has become one of our favorites and have it quite ten! So easy and good!
I’ve been struggling with motivation to cook and I spotted this recipe the other day, and holy heck, even when I lost the will to cook last night, I pushed through and this took… like, 7 minutes to prep? Super easy, super delicious, I’m really happy!
So glad it got you through your slump!!
Just made this for dinner. This is definitely a keeper! Thank you so much!
Thank you for sharing this recipe. Made as written and is muy bien. Versatile, tasty and easy to put together on a busy day.
How long does it need to cook if you double the recipe? Thanks!
Awesome recipe! I’ve made this several times. I cook the chicken and peppers on separate baking sheets though. I like the peppers well done. Thank you!
I’m making this today as part of my slow introduction to meal prep so my s/o and I have quick meals to prepare before we go to our overnight job. Will this recipe be fine if I add more chicken to make it stretch? Will I have to adjust the cooking time? I have a surplus of chicken right now. Either way, thank you for this awesome looking recipe!!
You can add more chicken, but the only thing you need to watch out for is over crowding your baking dish. If there is too much in the dish the moisture won’t be able to evaporate and everything will get kind of soupy instead of browning on the edges. If needed, divide everything between two dishes. You shouldn’t need to increase the cooking time as long as everything is still cut into the same sized pieces.
Would the cooking time be the same for beef?
I’m not sure, I’d need to test it first, and it probably depends on which cut of beef you’re using.
We recently used skirt steak and just followed the recipe as is
My question is how do I cook the fajita meat in the oven by itself seasoned with no veges added and still whole not sliced.
We love this recipe! I would love to know how much corn starch to add as I’ve looked several times and can’t find that. Absolutely love this though!
Sorry for the confusion. In the notes for the recipe I mention that the original version of this fajita recipe I had included 1/2 Tbsp cornstarch in the spice mix, but have since found it to be unnecessary. :)
How many WW points!
Made this last night and it was really good! Definitely a keeper. Being chronically I’ll, I’m looking for more easy recipes. I chopped veggies & chicken earlier in the day and put in the fridge til time to put it in the oven, then added the oil and seasoning. I did double the chicken. We had quite a bit leftover with our family of 3.
I just experimented with putting some leftovers in a bowl, adding some fresh spinach and eggs, and cooking it in the microwave. Wasn’t half bad but needed a little something more. Maybe extra seasoning for the eggs, or some salsa.
Make these all the time, they are so good!
So gooooood and easy to make.
This recipe is in my regular meal rotation. My family loves it. I usually add a few jalapeños to the veggies for a little kick. Thanks for a great recipe.
First time trying this and I love it!! There is so much more flavor than the recipie I normally use.
I’ve passed by this recipe many times before I actually made it. I encourage everyone to try it because it’s super delicious and easy. This is a great meal to make when you don’t really feel like cooking. The prep time is pretty quick and your oven does all the work.
Thank you, Beth. Great recipe! I doubled up on the spices (a little too much heat, but my bad) and let ‘er rip in the oven. Next time I’ll try it with skirt steak. My only quibble: The prep time was WAY more than 15 minutes. I don’t even think Julia Child could have sliced her way through all this in 15 minutes. More like 45 minutes to an hour. But maybe I’m slow.
Long story short: This recipe is a keeper! And I’ll bet it’s great with shrimp, too!
You’ll get faster every time you make it, promise! I can slice up those vegetables in less than ten minutes. :)
LOL! I wish I had your confidence
YUM! this recipe is great.. Made it last night. The only thing I changed was zesting the lime and adding it + some lime juice to the sour cream. REALLLY TASTY AND SO EASY!!!!!!!!!
So delicious! It’s a keeper for sure. Thank you!!
I make this all the time and add mushrooms. I also whip it up even faster by using package of fajita seasoning and add a bit of cornstarch to thicken up the juices. Sooo yum and so easy!
It’s 100% tastier with twice the chicken. Also, would be easier to mix if you said to put in a mixing bowl first
In the oven now…house smells fantastic!
I really can’t count how many times I have made this recipe in the past almost 3 years now. I love it! I always put the veggies in a seperate tray because I always double the peppers and onions lol. So delicious!
Is this freezable? Wanting to make for a new mom. Don’t want to screw it up!
I don’t think this one freezes as well as some other dishes. The peppers will likely get a bit watery if frozen and reheated.
I have made the recipe many times as we really like it. I typically add alittle more volume to the seasoning however without sugar, and corn starch. Super easy, and leftovers are great the next day!
So good! I use this recipe for my meal planning. I box it up and then reheat in skillet. I put in half a piece of pita bread with some garlic mayo. SOOO GOOD. This recipe is the bomb.
Has anyone used beef fajitas?
I made it with beef and it was delicious! I followed the recipe the same except I baked it at 350 for 30 minutes.
This came out so well! I meal prep for myself and my husband and like to make big batches of whatever I’m cooking, and I was able to make 8 meals worth of fajitas on 2 cookie sheets – easy and delicious! Thank you so much for “road-testing” this for all of us!!
This is so damn good! Thank you. Think I could have every day.
This was a hit with not only my husband but both kids, 8 and 4 years old! We plan on making it often! Yum! Thanks for the delicious recipe!
I absolutely love this recipe ! We make it all the time. The kids and my husband devour it, but are now trying to keep better track of what we eat. Do you happen to have nutrition information on this recipe ?
Forgot to agg the stars was Amazing!!!!
Made these for the 1st time tonight, I normally cook fajitas in a skillet. They turned out amazing! I cooked them for my 70 year old grandparents and they devoured them. I only used 2 peppers and used olive oil to toss the chix and veggies otherwise followed the directions. The chicken was so tender and juicy. We will definately make this again.
Amazing! I’m ditching my usual fajita recipe (which I thought I loved), and using this from now on. I used thinly sliced sirloin steak, but I will definitely make this again with chicken. I cooked everything in a large frying pan instead of baking, but I can’t wait to try the baking method when I have a little more time.
I have made this dozens of times at this point. So easy, healthy, and satisfying :) Thanks for your continued improvement to my eating habits!
Made this tonight just as written and it was great. Thanks for another winner
Five Stars! Easy and delish! Thank you!
Did there used to be corn starch in this recipe? I thought I have used it many times but remember adding cornstarch to the seasoning for some reason.
Yes, there did, but I realized after making this recipe a million times that it wasn’t really needed. :) It was only about 1/2 tsp of cornstarch.
This recipe is under a section for “Low- Carb Meals”. How is this a low carb meal with the tortillas?
You can eat them as a bowl meal without the tortillas.
I have started to make these into bowls with your cilantro lime rice. I then add chopped tomato, black beans and guac. So good!
I love this recipe! I use the premade fajita seasoning packets. I also use a bag of frozen onion and peppers. It ends up ‘juicier’, but we don’t mind. The frozen produce is cheaper at our local store than the fresh produce. I am going to try it tonight in the pressure cooker!
the chicken fajita was amazingly delicious & a hit at our new year’s eve family gathering! i used fajita packages instead.
I’ve made these and they are great. Wondering if we can use beef to make the same recipe.
I made these “heartburn-proof” for my husband by using only one small bell pepper, then slicing up an extra onion and a pack of fresh mushrooms to bulk it up. No chili powder, of course.
Very tasty and so easy!
Sooo easy! I’m a busy college student so I love fast, cheap meals at the end of a long day. I used my own homemade fajita seasoning but otherwise followed the recipe exactly
Recipe was great! Love the seasoning. I can’t do spicy so I left out the cayenne pepper but still tasted awesome. Thanks for this recipe!
I always felt that fajitas were such a hassle…well, no longer!
Last night, I decided to make these. While I needed to cook the chicken separate (hubby was picking some up on the way home from work), I doubled the veggies and made this on 2 foil lined baking sheets.
It was easy, it wasn’t messy, and it was DELICIOUS. I don’t feel the need to go out for fajitas ever again, if I’m fully honest. I plan on making this once every 10-15 days.I love it, and hubby (who adores fajitas) was very happy with this recipe. 100% making this again soon!
This is definitely our favourite fajitas recipe and we make it at least twice a month!! We follow the recipe exactly (sometimes add in more chicken) but it ALWAYS turns out delicious… and so simple too!! Thank you!!
Thank you for this recipe. I made these yesterday, one dish with chicken thighs strips and the other dish
with sirloin steak strips. Both were delicious. I was told this was a keeper by all. Such an easy dish for a crowd. Look forward to trying more of your recipes.
So delish! Followed the recipe exactly.
It was really good. Didn’t have any vegetable oil so used some bacon grease I saved from previous meal and it turn out good.
I’ve made these many times and my family loves them! Have you ever made this as a freezer meal?
No, I don’t think you’d want to freeze the vegetables because they’ll get too wet and limp.
I know it’s not fajitas-y, but my family loves this with ground beef! It gives it that oily quality like a restaurant dish.
Hi , just made this recipe as part of a meal plan for my lunch and dinner before the gym and must say it’s so good . Do you know the macros for this recipe ? Thanks scott
No, I’m sorry, I don’t have nutritional info.
Beth-
I used your recipe tonight but i tried it with ribeye steaks and it came out amazing. I’d like to thank you for the seasoning blend. I’ve been looking for something other than the pre-packaged stuff for a long time. While thats ok in a pinch, Ive decided that im going to make a jar of the seasoning in advance so ill have it on hand. No more pre-packaged seasoning for this girl.
Beth, I had to make dinner for nearly 15 familymembers the other night and I’ve never cooked for more than 5 at a time! I was pretty nervous about doing it so I came to your site for help and found this DELICOUS recipe! Seriously, everyone was raving about it and I am so happy it turned out well! The chicken was so tender and delicious and the spices were perfect. I left out the cayenne but it was still amazing and EASY! And yes, I basically quadrupled the recipe to make enough food and served with rice, beans etc. I have been using your recipes for years now and I have never been disappointed. Thank you so much for making an intimidating experience worthwhile! I’m so happy I can count on your help 😊
Wow! I’m impressed! I’ve never cooked for more than a few people at a time, either. I’m so happy this recipe worked so well when quadrupled! Thank you so much for the kind words. :)
Great recipe! I use it for entertaining a lot. Everyone always loves it. I paired it with your cilantro lime rice this last time. So good!
I’ve made this recipe a number of times and it’s always been a hit… I would like to try it with beef steak though… Can you recommend what kind of steak (flank or skirt) I would use and would I have to adjust the cooking time?
Also, if I use either kind of steak, would I need to marinade it overnight in order to tenderize it?
I haven’t tried cooking steak in this manner, so I’m not sure what cut would work best. I do know that flank steak is usually best when cooked briefly and left slightly rare, like on a grill or griddle, so it would probably get overcooked if used in this recipe.
This is the best way to make fajitas at home. The preparation makes for easy clean-up, which is important in our house. The seasoning was quite nice, and my husband liked it better than what we had been using. This will likely become a common meal for our household.
Would this work as a freezer meal? I am wondering if it would be OK to cook this, then freeze it to reheat later on.
This is just so-so for freezing because the vegetables will get softer after the freeze-thaw cycle and may get a little watery.
I grabbed some clearance bell peppers from the grocery store and needed a way to use them up quickly. I’m not usually a fan of fajitas but my husband is so I thought I would try these. Omg. So good. We fought over the leftovers and ended up making a 2nd batch for dinner that night.
These are great and so easy! I thought they were a bit overdone at 35 minutes so less time next time. You can get more smokiness by using smoked paprika. Yum
Can i pre-mix the seasoning on the chicken and veggies and then place it in the fridge to cook later?
I would not suggest this because the salt in the seasoning will pull water out of the vegetables and make them limp (and water might pool in the dish preventing you from getting that nice charred flavor).
However, you definitely can pre-chop everything, put it in the pan, pre-mix the seasoning in another container, and then do a SUPER quick combo of everything right before you put it in the oven. I pretty much always do it that way and have had no problems other than it takes a bit longer because it’s starting from cold. Also, either let the pan sit out for a bit prior to cooking or put it in while the oven is preheating to avoid anything breaking from heating up too fast. =)
I make this recipe a lot, and sometimes when I’m short on time, I make it on the stove. It’s not as good because the food doesn’t cook as evenly, plus it’s more work because I have to stand over the stove, but it’s a good tactic when I’m in a time crunch.
Once my husband took the leftovers to work and forgot the lime and the sour cream. BIG mistake. The lime and sour cream are a must!
Looks so good! I have a bag of frozen peppers and onions. Think I could use those instead of fresh veggies?
Of course you could…but my experience with watery vegetables that are frozen like peppers and onions is that they really lack the flavor and texture of fresh. Try it, it won’t be inedible…but try it again with fresh, it’s so much better.
To coat each veggie and meat slice evenly, I followed recipe, but put everything in a large bowl in the order specified in recipe. Then I tossed with a wooden spoon in the bowl. Lastly I arranged in the oven dish and placed in oven. Each vegetable was well coated and added immensely to the full flavor of the dish. This is so super easy…. and yes… by all means purchase the spices and make your own fajita seasoning. Yummy!!!!!! Thank you for sharing. Restaurant flavors right at home. Using a large deep iron skillet even makes it better. Keep an eye on the dish because the iron skillet heat ups quickly.
These came out fantastic. Please try with some Chile Lime salt. OMG ups the ante.
Thank you!
These were the easiest and tastiest fajitas I’ve made yet! My 15-year-old granddaughter said they were the best she’s ever eaten and made me promise to always make fajitas with this recipe. We loved them. Thank you! 💕
By the way, I did not use the corn starch. This recipe doesn’t need it.
This was a very good recipe. Hubby and I liked it. Thanks.
After one million years of making recipes from your blog, I am pretty sure that I am trying this piece of history for the first time! Of course its delicious. I followed the recipe exactly except I used boneless skinless chicken thighs. I absolutely love how it barely required any prep or dishes, and it is super filling and delicious. I ate these with some shredded pepper jack, shredded greens, and salsa as toppings. I can see myself making this a lot and switching up the toppings/vegetables. Thanks so much for all that you do!
I made this for dinner. First time i ever made fajitas and they came out perfect! Put spanish rice in them.My husband said this should stay on the list. Picky kids even loved it! Thank you for your wonderful recipes.
DId this recipe have cornstarch in it at one time? Ive made it many times and I feel like the recipe changed? Am I imagining things???
I updated the recipe and didn’t feel that the cornstarch was necessary, but I’ve added it back to the notes on the recipe for those who liked it. :)
I’ve made this recipe a few times now, and I know it used to have corn starch in the fajita seasoning, but now it’s missing from the recipe above. ??
Yeah, after making it a thousand times I’ve updated the recipe and decided that it wasn’t necessary. :)
Ha! So I’m not imagining things! I thought the same thing. And I actually prefer it the old way. What was the measurement 1/2 or 1 T?
I just updated the notes in the recipe to include the cornstarch. :) It was 1/2 Tbsp.
These are so easy and wonderfully tasty! I’m not a huge bell pepper fan, but they are seasoned and cooked well enough that I don’t even think about not liking them when I’m shoving my face haha!
This came out pretty good. Slightly sweet for my taste, but I added some Tapatio and all was good. I followed the recipe exactly except I used leftover Costco Rotisserie Chicken. I just added the chicken in during the last 10 minutes in the oven.
YUM! Another new “favorite” to add to my list of dinners. :) Thanks!
I made this with chicken tenders because that is what I had in the fridge. I do not stock onion powder so I omitted that and had to go easy on the heat so my 3 year old could eat it too. Absolutely delicious and super easy. I love dishes i can just pop into oven.
Thank you, this will be a staple.
This looks amazing and I can’t wait to try it! I will be making extra since I use the leftover fajitas to make “Twisted Omelettes” the next day. (Make an omelet and fill with warm fajita mix and cheese. Serve with salsa, sour cream, and/or Tobasco if desired.)
My husband said, “Can we have these every week?” Always love your recipes and many are in the rotation. The onions and peppers cook so nicely that there is no sharp flavor from them. Delicious! I used 2 chicken breasts since I hit a really good sale this week ($1.88/#!).
I found frozen sliced onions with green and red bell peppers at the Dollar Tree which was a lifesaver for my time crunch. I did put the bag to thaw in the fridge during the day. Fresher may taste better but I really needed cheap and convenient!
Can this be made in a crock pot at all??? My oven broke and I love it
No, unfortunately slow cookers hold in too much moisture for this to really turn out right. It will end up more like a stew.
This looks absolutely delicious and would like to try this asap. Can I leave the cornstarch out? Thank you!
Yes, it might just be slightly more watery. I’ve done it without and it still tastes great. :)
This is a go to my household recipe rotation! It’s delicious and easy.
Made this and we loved it. The only thing was, there was a bunch of juice in the bottom of the baking dish when it was done and it wasn’t as “roasted” as we would have liked. Any ideas on how to solve this issue?
That’s what happens when the dish is over crowded. So you can either try using a larger dish or even splitting it up between two dishes. You can even use a sheet pan (the kind with a rim) if needed. :)
I made this for 6 people. We gobbled it up. No leftovers at all! It was simple and delicious to make. I love that the fajita seasoning was so flavorful with the lime juice. WE added avocado. Everyone had seconds and thirds! Luckily I added extra chicken!
These were the easiest to make and best tasting we’ve ever had. And your right, the smokiness of the oven was just right. I ate one and my husband ate five!! I’m going to make these the next time my girls and their husbands come. I may have to make several pans. Thank you. I just started following you on Pinterest and I can’t wait to be able to sit down and check your boards. The perfect dessert to make with these is The Million Dollar Cake served warm with Strawberries and ice cream (says my husband…LOL‼️
Just made these tonight and they are delicious. this is a keeper.
Hi! I was googling how to make pasta+zucchini salad when i stumbled upon your blog. Now I can’t stop looking through your recipes. Thanks!
I’m glad you found your way here! :)
These are AMAZING! My daughter took some to work for lunch one day and everyone in her office thought she had gotten takeout from a restaurant, it smelled so good. I make these on a regular basis. They’re easy to make and cleanup is a breeze
Love this! The flavors come together so delightfully.
I really like the cost breakdown, too.
Pinterest screwed up your recipe portions. Hope people link to this site before they screw up this awesome dish.
Easy, delicious, and so much less salty than the premixed spices. Thanks!
I make this recipe for my husband and I all the time! It has definitely become a staple for us. We have tried all kinds of variations of toppings but I think my favorite is refried black beans and avocado. Such a tasty and simple meal! Thank you for this recipe!
We make these fajitas about once a month. My kids can’t get enough of them (6, 3, and 2)!! We’ve started using beef stew meat that I slice into strips and I double the seasoning because we love the flavor. So glad I found this one!!!
Would you suggest marinating the chicken in the seasoning and oil before popping it in the oven?
Nope, I just mix it all up just before it goes in the oven.
Would this work cooking chicken tenders from frozen if you don’t have time to thaw?
I don’t think it would work to use chicken that is frozen. I think it would take the chicken too long to cook and then the vegetables would be over done.
If there are any campers out there, this recipe is PERFECT over a camp fire. I’ll usually make a couple foil packets, splitting the ingredients evenly, and suspend them over a fire that has turned to coals, for about 30 minutes. Prep everything ahead of time – combine the seasoning in a jar, chop the chicken and veggies, etc. Friends were blown away by this camp meal!
Any idea on how you would go about making this freezer friendly? I’m looking to do some meal prep from an upcoming busy time and this is one of my favorite recipes.
I’m curious if you would slice up of the chicken and veggies and freeze on a baking sheet then transfer to a freezer bag… and would you wait to coat in oil and spices until you take out of freezer to cook?
Similarly, would that work for the greek pita version? or would the eggplant in that recipe make it less freezer friendly?
Thanks!
Personally I don’t think I’d use the freezer for this one because it would make the vegetables too limp and there might be too much moisture to really get that nice roasted flavor that makes them seem like fajitas.
This is a great recipe. I have used it with beef and shrimp and they all work equally as well. Thanks for sharing!
These really are amazing! Thank for the recipe. I shared a link on my blog http://www.healthhappensathome.com/blog/2016/8/1/august-meal-plan
Have you ever tried this with steak ??
I haven’t yet!
I have several times. It’s Uh-may-zing.
I just made your chicken fajitas and they are wonderful!! I am wondering if you have nutritional information on this particular recipe??
No, I’m sorry, I don’t. :(
These are a staple in our house. Perfect every time.
This is on our dinner list for the week AND I’m making a freezer kit for a later meal too, similar to a Let’s Dish kind of thing. This is an easy one to prep in advance – all but the sour cream, lime, cilantro can go in the freezer.
I recently found your website and love love love it. These fajMary Bethitas were awesome and so easy after working all day! Looking forward to trying many many more recipes.
Sorry for the typo. Crazy computer issues! These fajitas were awesome. But maybe I should name these fajMaryBethitias if they become my singature dish! :)
Hahahaha I love it. :)
I’m commenting again just to say that this recipe is THE BOMB. I have made it many times in the last few months, each time tweaking it.
I have increased all the measurements in the spices since making it the first time, for a more flavourful filling. I experimented with toppings but this time I made a purple cabbage coleslaw from scratch to top it and damn. It was awesome.
My boyfriend and I both love this meal.
Hi Beth, I just made your ‘easy oven fajitas’ and they were great. I did make some changes, mainly because we live 20 minutes from a grocery store. I used a beef roast and substituted jalapenos for the green pepper. I also loved the seasoning, and now we don’t have to buy seasoning packets. They are not that great anyway. This was great and easy, so was the cleanup. Thanks for a great recipe.
Have made this multiple times and it’s top 3 one of the tastiest things I’ve ever cooked! Added a version of your fire roasted salsa and it’s absolutely amazing!
I love how your blog is set up with the recipe first, then the step by step photos. Thank you!
This is really tasty. I kinda like it better than a traditional stovetop fajita because you get a little bit of sauce. All we add to these are some sour cream and they’re perfect.
I am so happy I gave these a try. My husband and I both really liked them so I will definitely be making these again. I typically use the fajita seasoning packs, but not anymore. :) These are so much better and just as easy to make as using a seasoning pack. I also compared the sodium from this recipe to the sodium in the packets and this recipe is so much better on the salt content, which I feel most people can benefit from. Thank you for this fabulous recipe.
Also, I just want to say that I was a bit skeptical on the chicken breast and the cook time and temperature. I felt the chicken was going to dry out. I was wrong! The chicken was perfect and the vegetables were cooked with a little bite, not soggy or too crunchy. If you are thinking the same thing I was, just do the recipe as posted. She’s right and you shouldn’t be disappointed.
Has anyone tried this with beef? I bought some “stir-fry” strips on sale and really want fajitas tonight not stir fry. What do you think?
I’m going to try this method for making enchiladas. After everything cooks, I’ll toss the mixture with a bit of trader Joe’s enchilada sauce before adding to my tortilla. I will then add black beans and cheese and will roll up the tortilla and top with more enchilada sauce and cheese and will bake until warm and cheese is melted. I’ll let you all know how it turns out! Love how everything bakes in one dish!!!
I would like to make these for 150 active duty military to whom we serve lunch every 2 weeks through our nonprofit organization. Would you be able to tell me how to adapt this recipe to be able to make this for that many individuals? Thanks so much.
Unfortunately I don’t have any experience cooking for such large groups, so I’m not sure what changes you might need to make.
This recipe serves 4…multiply each ingredient amount by 50, giving you 200 servings. The troops can enjoy and it should be enough for some seconds…50 servings of seconds…and even some for you too…hope this helps…NAVY…HOORAH!!
Sooooo good. Love the original recipe, but I’ve also subbed strips of sweet potato for the chicken when my budget is really tight. Still amazing, especially with smoke paprika!!!!
It was good but way to spicey I think 8 tsp of cayenne is way to much
The recipe calls for 1/8 tsp, not 8 tsp. Never trust the ingredients you see in Pinterest. Pinterest auto pulls the information from the websites and it often gets them wrong (especially when dealing with fractions). I’ve emailed them about it, but they’ve yet to improve the system. :(
Do you think this recipe would do well in a Aluminum baking 9×13 pan? Trying to use this recipe to take dinner to a friend who just had a baby! Wanting to take to her in something she can throw away instead of a glass 9×13 pan!
Yes, I think it would still work fine in an aluminum pan. :)
I loved this! I only did two things differently: I added some chopped broccoli and, since I didn’t have a casserole dish big enough, I just loaded it all up in my cast iron skillet and stuck it in the oven. Perfect! Will make again.
Do we need to cover this with foil before we pop it in the oven?
Nope, leave it uncovered so the moisture evaporate away. If you cover it the steam will be trapped and you won’t get those nice browned edges. :)
Hi Beth, a question about the casserole dish – where did you get it and what brand is it?
I used to make this all the time with my roommate but they took the casserole dish with them when they moved out.
Thank you!
Nicole
I believe this is just a basic Pyrex or Anchor glass casserole dish that you can get at just about any home goods store (like Target or Walmart). Anchor is usually a little less expensive than Pyrex and both hold up for generations. :) I actually left mine at someone’s house a year or so ago, so I don’t know which exact brand it was. :P I might pick up a replacement today. Thanks for reminding me! :D
This is the best Fajita recipe ever! My family love it when I make it. It is easy and delicious. Thanks so much!
I’ve made this several times I love it! We shred the chicken instead of cutting into strips. I’ve found that the oil is not necessary. I used it the first time I made this, forgot it the second, and haven’t used it since! Oh and sometimes I quarter a lime and throw that in towards the end. Sooooo good!
I doubled it and used frozen pepper slices and it was perfect! Baking time is the same, only use a bigger pan
what size was your pan? I’m hoping to double this recipe as well. Did you double everything?
I don’t know if anyone has tried this, but it’s soooooo good and went way too quickly in our house. Has anyone doubled the recipe? What is the cooking time?
Awesome and easy weeknight meal! We plan to add it to our rotation. I love how it makes so few dishes and it comes out fantastic.
Just wondering if anyone has mixed this up and frozen it before cooking? It looks like it would freeze well, I would like to make a double batch and freeze one for later use.
Freezing might cause it to get too “juicy”. When you freeze vegetables the ice crystals poke holes in the cell walls, which is why they get limp and seep water when they thaw. That might mess up the texture of this dish (but I’ve never tried it).
Oh. My. Gosh. The Easy Oven Fajitas is absolutely delicious, not to mention, healthy. I used red onions, one green and one red bell pepper. To stretch out leftovers, I used two chicken breasts. I served the chicken fajitas with Spanish rice, shredded cheddar cheese and taco sauce. I will definitely make this recipe again next time. Thank you, Beth!!!
We loved this. And it was so easy. I was able to prepare it the night before and have my oldest put it in the oven when he got home from school so that we could eat when I get home from work. Made a crazy night so much easier.
Awesome recipe! Thanks for this site :)
Best chicken fajitas I have ever had and so easy to make. Thank you for sharing this recipe Beth!!!!
I can’t wait to try this! Hopefully, my husband won’t notice the veggie to chicken ratio.
Sue
Mmmm these look so good! I’m fajita crazy, so will definitely be trying this soon. If you haven’t seen this recipe for stove top fajitas, I highly recommend it. I just use my regular cast iron skillet and they’re perfect!
http://iowagirleats.com/2016/01/15/the-best-chicken-fajitas/
This looks delicious! I’m thinking of making it for a family friend that is dealing with some health issues. The problem is she can’t have salt. Do you think it would make a big difference if I left out the salt?
This is excellent! I also have used a pound of shrimp and added sliced zucchini for extra dose of veggies in the mix. It is an easy, no fail dinr. Love it!
I’ll have to try the fajitas with shrimp next time. I LOVE shrimp!!
Can you make this with beef strips?
Hmm, I haven’t tried that. I’m not sure if they’ll get tough in the oven with this method.
Yes you can! I’ve made this recipe countless times over the years and I alternate between beef and chicken! I just get a cheap cut of beef, like round steaks (and then cut them into strips) or beef already cut into strips for stir fry. I follow the recipe exactly as written and my beef has never been tough. It may help that I cut the strips very thin to stretch out the meat since I don’t use much.
This is soooo much easier than stir frying it in a pan and it leaves me time to make the guacamole and Mexican rice while it cooks. Thank you.
Just made this for dinner! Turned out delicious! Just the right amount of spicy too. Will definitely make again!
I make this all the time! It’s great for entertaining as well I just chop everything up & mix spices before hand.
This is a great recipe. I threw in a coarsesly chopped tomato because I like roasted tomatoes so much. And, I halved the sugar, not that it made much difference. The veggies caramelized beautifully with less sugar. Served with sour cream, salsa, and homemade flour tortillas. I will never order fajitas in a Mexican restaurant again. These were so much better, esp with the tomato and only red and orange peppers. And a big hit with the family.
Cooked it tonight for dinner. Easy and tasted great. Added some smoked paprika for smokey flavor. Thanks.
Made this tonight for a picky family of 6 & it was a huge hit! Everyone loved it! Wouldn’t change a single thing!
I love these! Any suggestions for turning it into a crock pot meal?
I wouldn’t suggest this one for the crock pot because you really need the dry air of the oven to get the right texture/flavor. Slow cookers hold in all the moisture, which will stew the vegetables instead of roasting them.
Best recipe ever. I use it for meal prep. I don’t use tortilla, I just add some brown rice to my meal prep containers weight the chicken with veggies. So delicious
Please no me the recipe for chicken fajitas. Thank you
Another winner. I made this for dinner tonight and it was fantastic. I chopped the peppers and onions on Sunday so all I had to do was add the spices and put in the over. So good.
This recipe was fantastic!! Didn’t have the cayenne pepper, so subbed crushed red pepper and was great!! (Not to mention, had to triple spices because of how much I had to cook, for 4)!! One if our new favorites!!!!
Have you ever tried this recipe with shrimp instead of chicken? Would that work too?
I haven’t, but I think it would work if you add the shrimp later in the baking time. Shrimp cooks really quickly and gets tough if you let it go too long. :)
I used 1 lb. of jumbo shrimp, peeled, and it was awesome.
I just wanted to write to say I love this recipe! We often make it with steak instead of chicken because that’s my husbands preference for fajitas. We also have done this as a freezer meal! We will add everything to the bag and freeze (yes you can use frozen peppers and onions, they are soft, but not bad). During the time to thaw the marinade has plenty of time to work. I’ve also made this with lemon juice when that’s what was in the house and i couldn’t tell the difference. Thank you for sharing the recipe :D
This is my FAVORITE budget bytes recipe. I make it at least every other week. My husband loves it and leftovers are delicious! Would a bag of frozen peppers work for this? Sometimes I just don’t have time to prep veggies. Plus frozen are soooo much cheaper!
Frozen peppers might work, but there’s a chance that they’ll be too soft after thawing. Freezing makes ice crystals in the cells, which tear through the cell wall, making the vegetables limp once they thaw.
I made these last night and they were so good! Super easy too! I haven’t made fajitas in a long time and it was nice using actual spices and not a packet mix. The flavor was good although I doubled the meat and didn’t double the spices but probably should have. I can’t wait to make again so I can try it with the doubled spices and really get the flavor! Thanks for sharing this recipe.
I made this last night (just added some garlic and hot peppers) with a salsa sauce and I swear it’s one of the best things I’ve ever made, it tastes absolutely amazing! My partner and I couldn’t stop mmm-ing while eating. And it’s super easy to make! Thank you so much!
This is an absolutely awesome recipe. Made it for my husband and me and made the fajita seasoning. The only change was that I cut the salt in half and didn’t miss it. This is a quick, easy and delicious way to make fajitas. Also a great dish to fix when you need that dish to take to someone sick, etc. We actually served the meat mixture over a bed of lettuce, added some chopped fresh tomatoes and some salsa. We also made with some low carb tortillas. No more sautéing on the stove….this is easy and great.
Totally awesome, just like all your recipes!!!! So glad I found your blog. I need your cookbook.
We love this recipe, thanks! I sometimes make it with pork tenderloin cut in strips instead of the chicken. And throw in any veggies we have. Tonight will be peppers, onions, zucchini and summer squash,and mushrooms. It’s always tasty and easy, thank you!
Hi! Thanks for all the great recipes! Would this one work with fish? I’m thinking of swai fillets?
I don’t know if fish could hold up to such a long cooking time in the oven. It *might* get dry. I’d have to experiment with it to know for sure.
I love this recipe, I make it at home at and it helps when I need to make something quick to make.
I do, however, run into the problem where I feel my chicken does not have the taste of the spices I added in and tastes bland sometimes. I make sure to follow the instructions, but I get upset when this happens.
Tasty and easy to make–chicken was a mix of breasts/thighs, we used red onions, and we topped ours with pico de gallo, sour cream, shredded cheese, and avocado slices.
We made this tonight and loved it! I was wondering would you roughly know the nutrition info to this as a meal? I have all the info individually and can try and figure it out but thought I’d ask first 😊
I’m sorry, I don’t. :(
This is one of my all-time favorite recipes! I have a few poblano peppers to use up…do you think I could use those in this recipe and not burn my face off? :)
Apparently poblanos vary in heat quite a bit! All the poblanos I’ve used have been completely mild, but I’ve heard from other readers that they can be quite spicy. So, I guess it just depends on the strength of the pepper and your tolerance for heat. :)
Hey love this recipe! I have some leftover homemade tortillas and will try this recipe this week. The recipe I use is “best ever homemade flour tortillas” from thesucrecafe.com. this recipe is easy to follow, cheaper than store bought and they freeze beautifully.
Sorry it’s thecafesucrefarine.com
How do you feel about pre-mixing the fajita seasoning? I have this meal about once a month (it’s wonderful!), and while it is pretty quick, I find measuring spices frustrating. If I pre-mix seasoning for a a few batches, then next time I have this I could just measure ~3 tablespoons. Would that work?
Absolutely! :)
YUM!! I loved the fajita seasoning mix!! We used to buy the pre-packaged mix but never again! So good! I’ve lost count of the recipes I’ve made from your site but I’ve never been dissapointed!
Made it for dinner last night since I had all of the ingredients in the house and it was a hit! VERY easy to assemble earlier in the day (I made one container of the veggies, 2/3 of the seasoning and 1 Tbsp. of oil and the other container had the chicken with the rest of the seasoning and the oil) and then just dump it into the pan and toss it in the oven. Dinner was on the table in 45 minutes from me coming home and everyone from the 12 year old to the 55 year old raved. Thanks so much for a new family favorite!
Doubled the recipe and it is fantastic! All 5 of us loved it. Quick and easy for a week night meal. Great flavor and moist chicken.
Going to try this tomorrow, do you thimk roasting on lg baking sheet would work? I want it to get a little charred.
Yes, I do think that would work… as long as it’s a rimmed baking sheet. :)
Made this in the morning before work so when my husband got home he could put it on the oven to cook. Turned out so delicious – him and I both enjoyed it! Thank you for the wonderful recipe.
it was a hit. The hubby loves it.
Would it be ok to substitute evoo for the vegetable oil?
Yep, that should work fine. :)
I loved everything about this recipe- fun to make, easy clean-up, fresh ingredients, and savory spices! I served these with watermelon cubes! Better than a restaurant meal! Thank you, 2 thumbs up!
I’ve been a Budget Bytes for a few years now, but I haven’t made these fajitas before last week. I planned to once before, but just never did. Now, I’m sad for all the time I’ve missed out on this awesome meal, and oh so happy that I have finally had it. This is the perfect dish! So easy, so healthy, so amazingly tasty…and it makes me so unbelievably happy!
We love this recipe! I make it at least once a month. It’s so easy and healthy!
Love this recipe! Although, I double the seasoning and usually add a fourth bell pepper to the mix… to me it is perfect! So satisfying, thank you!
This recipe is amazing! I made it tonight and my family loved it! I could definitely eat this once a week! I took out the tortilla and made it as a lettuce wrap and still mmmm mmmm mmm!
Yum! Yum! Yum! These fajitas were a major hit in my house! So simple to put together and they were absolutely delicious. Will definitely be making again. Thank you!
This was delish! I made this last night for my hubby’s birthday using beef, since that’s what was needing to be used. I also cut up some tomatoes and zucchini since I was out of peppers. It was a hit! Can’t wait to try it with chicken :)
Made this and loved it! I was wondering if this would work to turn into a freezer meal. I have a friend that is expecting and I wanted to make some meals ahead for her, but I know little about making freezeable meals. Thanks!
I don’t think this one would work quite as well for a freezer meal. When you freeze vegetables the small cells containing water burst as the water expands. This causes them to go limp and seep water as they thaw. So instead of getting a nice, fairly firm, roasted vegetable for the fajita, you’ll have a limp, slightly soggier mix. It would make it hard for the seasoning to adhere, too.
Made this for a late night dinner Friday night and it was fantastic (even more so the next day). I prepped ahead by cutting my veggies & chicken, seasoning everything, and tossing it into a gallon sized Ziploc in the fridge. When we got home, I tossed it into the pan and it went straight into the oven. Everything was delicious and it came together w. little to no effort. BIG payoff !
This is my very FAVORITE recipe! My husband likes it so much, he asks me to make it twice a week. So simple and healthy, yet so very delicious! Thanks for sharing!
I made this recipe tonight and it was a success. Even with my 5 yr old. I will definitely be adding this into my dinner rotation.
Love this recipe! I make it an average twice a month. I love that I can throw it together ahead of time so when my husband gets home, I can just pop it in the oven. I double the spices since the chicken breasts I buy a large and come cryopacked 2 to a package….plus I buy large peppers and a large onion. This is usually 2 meals for us with the left overs being used for Chipolte style burrito bowls.
I made this for dinner tonight, and it was very delicious. Very simple to just throw together, and the chicken turned out so tender.
I just want to say thank for this recipe and for this blog. I have tried so many recipes from here and my family has loved every single one. Thanks for helping us save money and for the delicious, easy meals!!
Made these tonight. Followed the recipe exactly except that I only had smoked paprika. They are delicious! I can’t thank you enough for this post. I will make these again and again, for sure! Next time I will try with regular sweet paprika and see the difference.
Going to try this one in a few days, seems like a great recipe! However, I am extremely jealous of your low food costs, I live on a semi isolated island and would pay the $7 just for the 3 peppers most days….sighhhh.
WOW!! Amazingly good. I used coconut oil and it really was tasty! I eat gluten free so I just threw it over some rice. It was like a burrito bowl :)
One of our favorites!
made these twice – splurged and got a pre taco mix and added other veggies like zucchini. Definitely a go to from now on! Liked it better than the Ropa in the crock pot.
Made this last night for dinner for me and my boyfriend. it was my first go at Fajitas personally and it was AMAZING. I will definitely be making this again ! Thanks! :D
THANK YOU SO MUCH for this recipe. I have been eyeballing this recipe for a year now and finally today I tried it. I definitely thought it was too good to be true to make fajitas in the oven but omg so amazing and so easy!!! This will def be a staple in my diet. Thanks so much again.
Good Lord Beth, these fajitas are TO DIE FOR! So excellent. You are such a blessing!
I made these last night and they were delicious with gluten free corn tortillas. I mixed the veggies with seasoning first then put some in a separate pan for my vegetarian roommate before adding the chicken. I still used a store-bought fajita seasoning packet because buying all the spice bottles I need would cost about $30! I may make this 30 times in a lifetime, but for now I’m gonna to stick with spice packets that are more friendly to a college student’s budget.
Hey, just a hint for you, in the Spanish food aisle, in any grocery store, they sell packs of the individual spices for like 50 cents a piece.
A time saving tip is to get the fajita seasoning pack while at the store, it has all the ingredients and really cuts down the prep time!
You’re paying quite a bit for the convenience of having someone else simply mix a couple spices together. I also prefer Beth’s seasoning mix and it has the bonus of being customizable to your taste.
Be careful! The preview recipe calls for 8 tsp of cayenne & it was soooooooooo hot! Its 1/8 of a tsp. Hope this gets fixed so no one else makes this mistake
Yeah, that’s an issue with Pinterest and I’ve emailed about them about the way their program or whatever grabs the recipe information. There is often incorrect info in the recipe previews. They have not fixed it. :( I wish they would make it editable!
I made these at the beach a couple of weeks ago. I just prepped everything in the morning and left them in the fridge until we came back that evening. My family loved them so much and they were so easy to prepare. My husband requested them again so they are in the oven right now. They smell delicious and we can’ t wait to eat them. Thanks so much for the recipe.
I’ve made these several times and love them. Last time I mistakenly grabbed my bag of smoked paprika vs sweet paprika, and what a lovely mistake that was! I think that is going to be a permanent variation to the recipe for me.
I’ve been using the smoked paprika myself and I think it makes a huge difference! It gives the fajitas more of a “grilled” taste.
Really good. As a preference, I will leave out some of the sugar. It was a bit sweet for me. I also put on a sheet pan so the veggies and meat would roast more. I prepared the meat, veggies and seasoning and froze them (each separately, although I think you could mix them). I then thawed and cooked as directed. It worked out really well. We used this in taco salads for dinner and then fajitas for lunch the next day.
I added an extra green pepper, split it into two casserole dishes and did one with chicken and one with steak. Yum! The family loved it, and it was the easiest fajita recipe I’ve ever made!
Oh! And yellow bells were on sale, so I included one of those too!
Totally exceeded my expectations! Whenever I make fajitas at home, the peppers/onions don’t get that lovely browned coating that you see at restaurants. Baking it was the way to go – and so easy/hands-off compared to standing over the stove. Didn’t change a thing other than adding extra cayenne. Next time will double everything to stretch this for two meals and some lunches for us! I will be making this very frequently! :)
Delicious, thank you Beth!
Great recipe! We liked it a lot. Next time we’ll put it a bit shorter in the oven though :)
Making this tonight hope it turns out okay.
This was sooo good! Thank you!
Beth, this recipe is an absolute winner! I’ve made it for my family a few times (I can even prep it ahead and leave the pan, covered, in the fridge until it’s time to roast it in the oven … great weeknight meal that everyone loves).
But the best was when my 17-year-old son was having a party at our house and a bunch of his friends came over early to help him set up – I fed them a double batch of oven fajitas and was winner of the “Best Mom Ever” award. Some of these guys even asked me for the recipe, so they could make it for their families! A big win in my book!
Made this tonight, and my goodness it was goooood!!!
Happy (late) Cinco de Mayo…we made these for it, yesterday! My husband and I love fajitas, so I was excited to make these. I only used 1 pepper, 1.5 onions, and extra chicken. Everything was cut ahead of time (over the weekend) and bagged into vegi and meat bags.
When I was ready to cook last night, I took everything out of the bags, put them in the pyrex, and finished with the spices and oil. Things were cooked exactly at 40 minutes. We enjoyed these with sour cream and homemade guac. Even our 4 year old ate them! YUM!!!!! We will make these again.
Oh, and I have 2 days of work lunches where I am going to make people jealous!
Made this tonight, didn’t read the comments and used 4 tbs of oil at the end (for a bigger tray and all the chicken breast I had, maybe 600g). I should have followed the recipe. Even so, it didn’t turn out greasy and it was delicious. I rarely cook but this was so easy and delicious, I’m encouraged to try more from this web site. Thank you, Beth!
This was absolutely AMAZING!! So easy to make and clean up! My family loved the flavorful fajitas. I cant wait to have leftovers tomorrow for lunch. Thanks for sharing :)
Made this last night. Loved it! Due to various family diet restrictions, I left out the salt and sugar. Still delicious! I wondered if you could put a cup of rice and 2 c chicken stock in the pan before layering the veggies/chicken. Would the veggies come out too soggy? Just thinking of a way to have a complete meal in one dish. Due to celiac, we avoid the flour tortillas.
Yes, that will definitely make the veggies more soggy. They’ll steam instead of roast. :(
I made these tonight and just made our usual rice on the side, and served them with tortilla chips, too, like nachos :)
Another one added to my rotation. Delicious and easy. I forgot the lime juice, which I’ll try next time, but this was awesome. And it made my kitchen smell great.
This is by far the best recipe that I have tried recently. My husband and I seriously loved the recipe and the idea of making them in the oven. Great idea…this will become a regular in our home :)
This was easy and delicious. Thanks for sharing.
I made this last night and let me just say that these were the easiest, most flavorful, least messiest fajitas I’ve ever made in my life! Beth, I actually started my own recipe review blog because of your wonderful blog! Granted, this past year has been overwhelmingly busy so it’s been about 9 months since I’ve been able to post a review, but I’m hoping that some big changes in my career will happen soon, giving me time to actually cook again! I scrolled through the comments before I made them and saw someone suggest liquid smoke–I added 2 tsp to the whole mix and it came out amazing! I was worried it would be too much, but it wasn’t. Thank you for keeping my belly satisfied :)
-Rachel
Delicious! I didn’t have enough peppers on hand but followed exactly otherwise. Next time I’ll make sure I have enough for better ratios of vegetables to chicken. We’re having the leftovers in quesadillas for lunch tomorrow.
Loved this recipe, such an easy delicious meal! I saw a lot of people asked about using flank steak, and I’m wondering the same thing. Have you tried it yet, and are any changes to the recipe necessary? Thanks!
I haven’t been able to try it yet, no. The one thing I know about flank steak, though, is that it can be tough if over cooked. So, this long cooking method might not be great for it. You could do the veggies in the oven and just do the steak very fast in a skillet, though. Flank steak should be cooked to “medium” at most, never “well done”.
Thanks for the tip! :)
Great Info…Great site !!!
Oh–and I have a question too! I usually double or triple this when I make it (and even then, nothing gets thrown away…we eat every last bit). But for some reason, I have this intuition that I shouldn’t pile up the chicken and vegetables too high, but rather use a second baking dish. Is that actually necessary? For reasons of airflow or surface area or whatever? Or could I bake this mixture three inches deep with no negative effects? Thanks!
Your intuitions are right! If it’s piled too high the moisture will get trapped and your meat and vegetables will actually “stew” in the juices instead of roasting. It definitely makes a difference in the taste and texture. :)
I LOVE this! I’ve made it thrice now, and the boyfriend is addicted, too. :c) He even offers to help slice the vegetables–but only when I make this…haha.
Yesterday, to try and stretch our grocery dollars even further, we made a pot of rice, black beans, and corn alongside this recipe, then combined everything in the tortillas. They weren’t technically fajitas anymore–more like burritos?–but they were still really tasty. I’d recommend that modification for anyone who is on a reeeeeally tight budget!
Made this tonight with portabello mushrooms instead of chicken a and it was divine! Impressed with the seasoning, even as I could not get ahold of cayenne pepper. This will be made soon again!!
OMG! This is a great recipe! Meat is very flavorful and so easy to prepare. I’ve made it twice for just the hubs and I and tonight I am making it for company along with tacos! Thanks for sharing such a wonderful mouthwatering recipe!
I’ve made these many times and we all love them. One question…do you think they’d be ok if I put them together in the evening and cooked them the next night for dinner? I usually prepare them the same day I cook them.
The only issue you might have with that method is that the salt may draw moisture out of the veggies as they sit, causing them to get soggy. That being said, I haven’t tried it so I’m not sure if that would actually end up being a big issue. :)
I didn’t let them sit raw overnight, but I cooked them one evening because my chicken was going to expire and reheated 2 days later and they were still delicious!
You could always keep everything separate until the next day, then combine everything and cook. Keep your veggies in a bag and the chicken in a separate bag, The next day, just toss together with the seasonings.
Ilene– we love this recipe! I often make it the night before, and then bake for Sunday lunch. I haven’t noticed a difference in taste or texture either way… in any case, it’s a great company meal! :)
made this meal last night and was amazed at how delicious it was! It was so easy and just a fun at home dish!
Delicious and so much better than the stovetop method. Thanks!
Yummy!
I made this for dinner and it was sooo yummy!
It was a big hit.
Tried the vegetarian version with a pound of thinly sliced portabello mushrooms, and it is excellent. Cooked in about 30 minutes. That spice blend is killer! Looking forward to the leftovers tomorrow :) Thanks so much for sharing!
My husband loves the fajitas from Chevy’s, so I surprised him with this homemade version tonight. Served it on corn tortillas with a side of mixed black beans and corn. They were really great, and he loved them. Thanks for another winner Beth!
this was very delicious and so easy!!!! I added 1/2 cup black beans, 1/2 cup frozen corn and “cheated” by using a bag of frozen pepper/onion blend ($1 from Kroger). I also sprinkled with Mrs Dash salt-free Southwest Chipotle seasoning. Towards end of cooking I put in a can of diced tomatoes. Then sprinkled with some shredded cheddar This did make it very runny, but I put mine over rice instead of using tortillas. Thanks for this recipe- you have a GREAT website!!! :)
If i was making this as freezer meal, how long do you think it would need to cook? Or would i have to thaw it first?
Hmm, I’m not sure. I’d have to experiment with cooking from frozen to see how long it takes. That being said, I’m not sure this one would be great for freezing first because that tends to make vegetables very soft and release a lot of water, which would not be so good for this recipe.
So tasty. I love everything I’ve made from this site but I think this was my favorite recipe so far.
Great recipe! I love an easy recipe for those nights when I am tried but still would like a filling, yet healthy dinner. My daughter, who is eight, loves this meal too, as well as my husband. I have made this recipe twice already. Thanks!
My name is Anna by the was not Anns!
By the way. Oh, Lord!
I made these for dinner tonight! I loved the flavors – thanks for posting these. Hope to blog them myself soon. I love that you focus on budget meals! That is so necessary! Best wishes to you. Becky
I have made your recipe pretty much as you have described several times.It is such a great weeknight dinner for our family.Better than in a skillet in my opinion.Thanks for sharing. I rate it delicious!
Do you need to cover with foil or leave uncovered?
This is one of my favorite recipes from you! I make a vegetarian version all the time- no chicken, with mushrooms, summer squash, and fresh corn if it’s in season. Served on a tortilla with black beans or refried beans. Delicious!
Great recipe! Prepped beautifully the night before and the whole family like it! (Even the picky ones!)
Highly recommend this recipe. We’ve been making it for almost two years and it’s often requested. Thanks for the recipe!
Yummy! Hoping for leftovers for lunch but no such luck!
Third recipe I’m trying from this site. Another killer ! So easy to prepare, it’s really fire and forget.
Used a ready-mix for tacos as I had it around, taste was fantastic. And … the texture is just fantastic !
Another budget bytes recipe adopted by the family.
Can you use beef instead of chicken?
You probably could, yes, but I’m not sure what type of cut. I think flank steak would get a little tough if cooked in the oven so long. It’s better with a quick sear, served medium-rare.
I actually made this tonight with steak that my parents gave us and it turned out beautifully. Probably one of the best meals I have ever made! Excellent recipe!
These fajitas are fantastic!! Just saw the recipe a few days ago and realized I had all the ingredients on hand, that never happens! Fixed them for dinner tonight and have some stashed away for lunch tomorrow!
I made these for dinner tonight and they were amazing! Thanks for a budget friendly and yummy dinner!
How would I do the Fajitas with shrimp?
You’d probably need to add the shrimp closer to the end of the cooking time because they cook much faster and the last thin you want is overcooked shrimp. :)
Hands down the BEST Fajita recipe ever! I have tried those packets and they are horrible (my opinion) these are just like the ones I get in our local restaurant. My husband has asked me to make these weekly!
This recipe is in the heaviest rotation out of all of your recipes at our house! I love your site. It’s quality is unmatched by most! Thank you for providing us with so many amazing recipes. I have followed you since the beginning and tell anyone who will listen about your site. :)
Tried this today. Super easy and delicious! Thank you!
Made this tonight and it was great. Doubled the fajita seasoning because I used more than a pound of chicken and lots of peppers and onions. Family really enjoyed it and I have leftovers for the weekend.
I am just about finished making this dish right now and it smells
Amazing!!! Definitely something I cannot wait to make again!
Used smoked paprika gave a nice smokiness to the mix. Great dish.
I feel like 35 minutes was a bit too long. I cooked this in a 9×13 casserole dish and the onions were burnt to the edges. 20 minutes would have been plenty as long as the chicken is cut into reasonably thin slices. The flavor was good though! I added some fresh spinach instead of cilantro and it was good!
I’m a chef–french trained a long long time ago. Here’s a quick skillet lazy fajita recipe. Sprinkle your fajita meat with chili powder generously then lightly with ancho chili powder for more heat add some chipotle chili powder, garlic salt and pepper. Let the meat stand for 30 minutes. Add some high heat oil to a skillet turn up the heat and let it get near smoking then add your meat and saute. For the rajas-a sliced poblano, a sliced red pepper and sliced white onion sauteed together season with Goya and sprinkle with lime juice.
Looks awesome, BUT – really, make the bread yourself. Flour + hot water in a 1:1 ratio + a bit salt. (250ml hot water +250g flour = 6 bread). Knead that together, spli into 6 same sized sizes and roll out. Pan on medium heat and put in the bread for abt 1 minute/side. They taste so much better than bought ones.
Thanks for this recipe, which my husband and I thoroughly enjoyed tonight. You are an excellent cook and it is fantastic that you are thrifty, too. I’m in my 60’s, and have been cooking for my family for a long time, and umm, a person can get a little burnt out. I appreciate getting a boost here, from your blog. I’m having fun cooking again, thanks to your ideas and talent! Anyway, this recipe was so, so good. Terrific!
Made this tonight and we really enjoyed it. It is definitely a keeper.
This was great, but my first batch was way too mild. For the leftovers (about 1/4th) I added the same amount of spice as for the whole batch. That was perfect. Perhaps the spices I get here in Norway are milder than in the US?
Why did you add corn starch to the spices?
Want to make this tonight… Thanks :)
Oops, never mind, I skipped over that line in the recipe for some reason (The corn starch helps keep things from getting too juicy while roasting and will help the seasoning adhere.)
I’ve done it without corn starch and it still works great. :)
Sounds delicious and looking forward to trying it.
Has anyone tried adding liquid smoke to this recipe? I may give that a go tonight.
I bet that would be AWESOME.
I added 1/2 tsp. (didn’t want to overdue it) but didn’t notice really it. Recipe came out great though.
Love this simple dish! I made it yesterday and the family loved it! The spice mix was so much better than any ready-made seasoning mix I’ve bought before!
If I were to replace the chicken with a vegetarian option, what would be your suggestion?
Thanks!
I’ve done it with sliced portobello mushrooms and it was AWESOME! :)
This sounds delicious, but is gonna cost well over $20 here in australia
These were amazing! Made them tonight and got the husbands approval — it’s going into the rotation! Will be making these for guests in a couple weeks time, I am sure they will love them as well.
I make these all the time!! So good and so easy. Makes a great freezer meal, cut the chicken and veg up ahead of time, freeze that in a large ziploc. Then mix up the seasonings ahead of time, put in a sandwich baggie or a container, throw in the cupboard. Then when you’re going to make them, just take it out, toss the seasonings and chicken/veg in a 13×9 pan, throw it in the fridge to let it thaw. Then just bake. Super simple. I bet you can even freeze w/ the seasonings, I just don’t.
These were delicious!!
Another hit with the fam!
I’ve made this recipe a few times. (It’s delicious and easy!) But tonight me and my mom decided to rub the spice mix, without cornstarch, on 4 pork loin chops which we grilled. It was DELICIOUS! It tasted very different from the chicken and the char from the grill really brought the flavor to another level! I definitely recommend trying this.
Made this for dinner tonight.Delicious! My family loved it. I made a side dish of rice so they could stretch the leftovers for lunch tomorrow.Way better than the way I usually do this dish.Definitely will make this again! Thanks.
Having this for dinner right now and it is amazing! So glad I found this site!
These were delicious and easy to prep! Going on our family rotation of weekly meals! Thanks
Made these tonight with flank steak-so good!! Super easy and very tasty!
I love this recipe!! I’ve made it several times for several different people and they have all loved it! I’m a single girl and obviously this leaves a lot of leftovers, but if I’m not feeling fajitas anymore this chicken/pepper/onion mix goes great on a salad!
Thank you so much for this easy, delicious recipe! We love this spice mix so much; I’m probably going to make a bigger batch to just keep on hand and measure out what we need.
I have to adjust the amount of food to cook, since it’s just for my taller half and me, and it still comes together beautifully. :D
I made these tonight. Very easy and I’m far from gifted in the kitchen. Came out good, but I think I will cut down the chili pepper next time. Can always spice it up later with some Siracha or hot sauce.
Oven baked, i get it ready before i go out
Then just pop in the oven with my feet up, fantastic
I am serving it tonight on top of noodles
Made this many times
Love it
Thankyou
I made this last week and it occurred to me how easy it would be to make this for a crowd.
No cornstarch here either. I just used flour and it turned out fine.
These were fantastic! We have four kids. Tonight was Back to School Night, football practice, and cheer practice. I doubled the recipe, put it in the oven, husband took them out when he got home from work, and we were all able to eat as we got home from the various activities. Perfect!
What a great recipe! Doubled it for my family of 6, on two jelly roll pans, and everyone devoured it.
Would these work with round steak or another cut of meat that isn’t as tender? I know with stove-top fajitas you can use that cut, but I was wondering if baking it like this would make it as tender.
I haven’t tried it and I worry that it might actually make it rough. I think the quick cooking stove top method keeps it moist and tender, but this longer cooking method might make it seize up.
These were great…and no greasy mess on the stove top :-)…served with corn tortillas, cilantro, salsa, lime, sour cream. Delicious!
So I don’t normally keep cornstarch on hand. I know sometimes flour can be used as a substitute, but would that work for this? Or do you think it would have a raw flour taste? Thanks!
I think it might give it a floury taste. That being said, I’ve made it without the cornstarch and it still works great. :)
now* not not lol
Making these tonight thank youuu :D I can’t even count how many of your recipes I’ve made not but I can say that they are all great!
One of the best recipes I’ve found on the internet. Simple, cheap,and delicious.
Not sure if there’s already a comment addressing this, but I did want to mention for those of us who like the convenience of a spice packet:
One batch of the seasoning is about 1/4 cup. I generally triple or quadruple the recipe for the seasoning and then store it in an old spice container. Just as easy as packets and much less expensive. :)
These were super easy and delicious!
Hi! I shared my experience with your recipe in my most recent blog post:
http://www.juniperinherhair.com/oven-chicken-fajitas/
Thanks for the great staple dish in my home- that I am now sharing with friends online.
cheers!
Oh, man. My husband loved this! Thanks for the recipe. I look forward to cooking my way through your archive. Keep up the good work. <3 Hugs from L.A.
Had these for dinner tonight. And I’ll make them again on Sunday I loved them so much! So easy and delicious. The lime made the whole thing.
I’m a newbie. That was meant to be 5 Stars. Lol
I made these for my boyfriend & myself last night with the intentions of having some left over for lunch today and guess what? All gone. LOL. His sister and her boyfriend couldn’t resist, we finished the entire thing in one sitting. Made these with your yellow jasmine rice recipe & quick seasoned beans. SOOOO delicious. Will definitely be making more of your recipes!!
Tried today, great idea. I used homemade taco season and oil/coconut oil. Going to make pasta for family and mix it in. I plan on eating without tortilla or pasta for a Whole30 meal.
This looks delicious! Any thoughts on another meat substitute besides portabellos? Tofu or tempeh maybe?
I just finished making/eating these. Phenomenal taste and ease. Thanks!
Turned out great! Used boneless skinless chicken thighs since that was on sale and cooked everything on the grill since it’s summer and we don’t have a/c.
I made these on the BBQ tonight, in a foil pan. They were AMAZING. They tasted just like restaurant fajitas. Fantastic!
These are so amazing that I even dreamt about them (true story!). They are now included in our regular rotation. They are even better than I expected them to be!
Can you Substitute beef for this recipe?
Yes, although it might be more tough than chicken.
This was so good! I didn’t add the sugar but yummy!!!
Delicious and so easy!
This recipe is awesome! My new go to fajita recipe. Thanks for sharing!
Made these tonight and they were fabulous. However, husband bought corn tortillas instead of flour tortilla and let me tell you, we won’t make that mistake again. The corn tortillas break really easily. Other than that, fabulous!
While they do break apart easier than flour tortillas, I find they taste much better, not to mention they are typically cheaper and healthier. To each their own I guess. Regardless, this recipe goes great with any kind of tortilla, or none at all!
Thank you for the step by step directions. This has become a very favorite for our family. :-) My only change is to omit the sugar (although it does caramelize the onions), double the cayenne pepper, and use extra virgin olive oil. This is an amazing dinner.
This was sooooo good! I used coconut oil and left out the cayenne. Loved it and it was so easy!
PERFECTION!!!! My bf and I made this for dinner tonight & boy oh boy was I surprised how delicious and tasty this was. He hates bell peppers & absolutely loved it! I made a few substitutions of my own. Instead of the cumin and cayenne peppers (bc we didn’t have it on hand), we used 1/2 tsp of crushed red peppers and opted not to use the cilantro. So glad I we found your recipe on Pintrest :) will definitely be looking for and using more of your recipes! Thank you
I made these last week! They were delicious! Great for my diet too!
I made these over the weekend and they were fantastic! I will definitely be making these again and again. :)
I have doubled the recipe for a college crowd for dinner. I used my turkey roasting pan to mix everything together. Do you recommend using 2 shallower pans for the oven? Or just use the roasting pan, and stir a couple of times? Any adjustments to time or temperature? (Also serving your Cilantro Rice and Spicy Black Beans.) Thanks!
I would suggest two shallower pans because they allow for more evaporation of the liquid. If too much liquid gets trapped the ingredients will sort of “stew” together.
Made this last night, WHERE HAVE I BEEN ALL OF MY LIVE?! This was so delicious. I will be making this more often!
Found this on Pinterest, and thought I would pop back on to the page to give credit where it is due. I made this last night, and my husband and I loved it! Delicious! I actually just grabbed a fajita seasoning packet (having a newborn, it was just easier), cut up all the veggies and chicken, mixed it all together and threw it in the oven. It’s nice having something new and yummy:) Thank you!
These are so good! I’ve made them twice. I have followed the spice mixture to a T, minus the sugar. It is a great use of the left over bits of veggies I have in the fridge. Thank you!
Made these last nite~they will forever be my go to jita recipe! Thank you, Thank You!!
Most delicious.
I was going to make these with shrimp instead tomorrow night for a mini dinner I’m hosting. If you are adding the shrimp in towards the last 10-12ish minutes (I’m guessing) would you season them with the fajita seasoning prior to adding them to the veggie mixture or just mix it in with the veggies towards the end?
Hmm, yes, I think I would toss them in some seasoning first, just to make sure there is plenty of flavor in every bite! :)
I have to say, this recipe and baked oatmeal from this website have pretty much changed my life. Love, love love. I’ve also had trouble having too much liquid, but I upped the cornstarch significantly (up to 2 tbs) and didn’t notice a change in taste. I don’t have a terribly keen sense of taste/smell, though, so other testers might notice.
My one question is a suggestion about using beef or pork. What cuts would work best in this application? Would it affect cooking time? My husband vastly prefers beef to chicken fajitas, and I’d like to be able to make some for him and not spend $$$$$ on them at a restaurant!
Thanks again! Adore the site.
You could thinly slice some boneless pork chops. I’m not sure about the beef, though. Flank steak is the usual for fajitas, but it might over cook and get a bit tough with this method.
Just tried this tonight. Followed the recipe exactly, and my wife and I LOVE it!
Going to make this a regular addition to the house menu!
(It’s hard to get Mexican food in North western Germany, where I live).
I have made this recipe twice and I love it! It is so easy! You make it even easier with the step by step pictures for people like me who are slightly challenged in the kitchen! Thanks a million for this super easy and budget friendly dish! I look forward to trying others!
do you have to use corn starch??
Actually, since posting this I have made it without the cornstarch and it still works great. :)
I made these today and WOW. We have a new favorite at our house. I had some leftover pork roast I needed to use up so I used that instead of the chicken. I have to admit I was a little leery about the spices as I am a wimp. But it was the perfect amount and not spicy hot at all. Thanks so much for this great recipe!
Just made these today – fantastic! The charred bits on the edges of the veggies and chicken really give it a great ‘grilled’ flavour without any effort. I’ve cooled it (snacked on it) and put it in the fridge for a quick reheated meal for the family tomorrow. I just discovered this website and LOVE IT! Thanks so much! : )
Saw these on pinterest and had to try them! I love that you throw it all into one pan and the roasting part really gave it great flavor. I was also skeptical about the meat having enough flavor if it was not marinated first, but it turned out delicious. I blogged about making them, with a tribute to your blog and link back to you. Thanks so much, we are adding this to the regular dinner line up. http://www.clevercraftycookinmama.com/2014/03/oven-roasted-fajitas.html#.UxJW9IXvgc1
My whole family LOVES this recipe. I like the budget friendliness, but sometimes when we have more room in ours, I like to dress it up by adding in strips of steak and shrimp along with all the veggies and chicken. I also add a bit of ground oregano to the seasoning mix. I like to mix up the seasoning and put it in a large ziploc with the meat, the oil, and some lime juice to marinade for a couple of hours before throwing it in the oven. Super delicious!
Wow, this was really good. I used 20 oz of chicken because that’s how much comes in the Costco individual packages. I don’t like green pepper so I only used red pepper (1) and yellow onion (1). I served on a small flour tortilla with a squeeze of lime, some sliced avocado and a dollop of sour cream. I think this would also be great over some brown rice, kind of like a Chipotle burrito bowl. Per the amount of chicken above, I entered these amounts into My Fitness Pal. It came out to 5 servings of 4.4 ounces each for 211 calories, 24g of protein and 7g of fat, not including the tortilla, avocado, etc.
These are delish!! A new favorite at our house! Thank you!!!
I made these tonight and they were great! We ate them on flour tortillas with a little sour cream. Quick to get in the oven and on the table in no time! All three of my girls ate them, even the SUPER PICKY 5 year old!! I even had leftovers. I know the recipe says serves 4 but we are a family of five and four of us had two tortillas and we still had leftovers! I also love making my own spice mix and not buying the packet of MSG in the supermarket! Thanks for a great recipe. A definite make again!
I made these tonight for my family and some guests. There was nothing left! We ate every last bite! It was so easy to make and tasted restaurant quality! I plan to cut up double the veggies and chicken and freeze half and cook half the next time. Hoping it works well! Thanks for the amazing recipe!!!
I made this for the first time tonight. I used two each…onions, red, green peppers, and approx 1.5lbs of chicken. I put everything in a large Ziploc bag with the seasoning/oil. There was too much food for a 9×13 pan so I spread onto large foil lined cookie sheet. 40 minutes was perfect and clean-up was easy.
This is my new way of making fajitas!
I’ve made this 5 times now and I really like it. I buy store-bought fajita seasoning in the ethnic section. Thank you!
I just made these tonight… they were perfect! I added mushrooms and zucchini to the other veggies and served it in tortillas with brown rice and black beans. It was delicious!
Your blog is my go-to for new recipe ideas. I have never been disappointed :)
This was amazing!!! Normally I would have put this over rice but since I am eating healthy I couldn’t do it to myself. Instead I placed this over some fresh spinach leaves and about 2 tablespoons of ranch dressing!! I have found my new favorite salad. Thanks so much.
I made these last weekend for lunches through the week, and they were *AMAZING* I loved the spice mix that created a sort of sauce to keep the fajitas / burritos from going dry! I’m already looking forward to the next time I make these!
Made these for dinner tonight, my roomates and I were so satisfied! They are a great option for a fairly quick and easy meal with minimal mess. Delicious.
I am SUPER excited to make these tomorrow night! ( I stumbled on your site too late to make them tonight) I plan to use my cast iron skillet, in the oven. Hopefully I can get some ‘char’. As a new convert to clean eating, this looks like a winner!! (off to explore some more!)
I made these tonight and they are amazing. I served them with tomatoes, cottage cheese (my substitute for sour cream), guacamole, cheese, rice, and black beans. Thanks for a fantastoc recipe that is sure to please for years.
I made these last night and they were amazing. Super easy to make, almost “one-pot-wonder”ish. My husband couldn’t stop telling me how great they were. Used green, yellow, orange, and red peppers. Two onions, and two chicken breasts. Added avocado at the end. Can’t wait to have people over and make these for a party!
I made these for the second time tonight and they are AMAZING! I actually like them better than restaurant fajitas. They are super easy to make and reheat great for weekday lunches.
Found this on Pinterest. I made it tonight and will never make fajitas any other way. Delicious and simple. My family thoroughly enjoyed it. I was worried it might be too spiced but it was PERFECT!
I wouldn’t adjust a thing. Can’t fix perfect!
Thank you for sharing
Seriously so simple and so delicious! My boys said it was the best chicken they’ve EVER had! Thank you! =)
I don’t know about you, but I have never seen a package of chicken that costs $1.99?? A pk with about 3 breast cost $5 +
I usually mention this in my chicken recipes, but forgot this time… I only buy chicken breasts when they’re on sale for 1.99/lb. and then I freeze it for later use. I know not everyone will be able to get this price, but my prices are just for example purposes. You can usually get a better price if you buy a larger family or value pack, then divide it up and freeze it.
I’m not sure where you live but Harris Teeter almost always has chicken breasts for $1.99 … Just a heads up :)
This was delicious! I followed the recipe exactly and it came out so flavorful. Thank you for posting budget friendly recipes that taste great. I will be trying the chicken tortilla soup recipe next!
Wow, these were amazing! I followed the recipe exactly, except used red onion instead of yellow. Definitely a keeper. This is a wonderful blog, as a grad student with limited time and budget I appreciate your wallet friendly, no fuss recipes. Thank you.
This has become a staple in our house! We are newlyweds and grad students, and so easy meals that leave leftovers are ideal! It gets an A++ from both my husband and I for flavor too!
I am allergic to corn what can i use in place of the corn starch. I can’t do the tortillas either but these look so good.
Actually, you can just leave the cornstarch out and it will still work quite well. :)
thank you.
Would it be alright to use xanthan gum in place of cornstarch?
Hmm. I don’t know. I’ve never cooked with xantan gum before. :P
Could I use shrimp instead of shrimp? Same amount if oven time?
Ooops….I meant shrimp instead of chicken! Lol!
Yes, although I would add them closer to the end because shrimp can easily overcook (although I don’t know how close without experimenting a bit).
This recipe is wonderful! My husband was very skeptical as he thinks that only the sodium laden spice packets give you flavor. However, he loved these and would be happy eating them on a weekly basis. Such an easy delicious meal that I know we will make for years to come. Thank you for a great recipe!
I was skeptical, but this method worked beautifully and the meal was just as good or better than stovetop fajitas. And so much easier than standing at the stove over a hot frying pan with a baby and a toddler underfoot. Your recipes have been saving my dinnertime sanity, so glad I stumbled on your site!
Cheers from Scotland!!! I LOOOOVVVEEEE your website, and was going to try this recipe, but was wondering if red onion will be fine?
I think red onions will be great. I tend to use them in fresh dishes, but mostly because they turn a strange grey color when cooked. :P
This has become one of my frequent go-to meals. It has just the right seasonings and is super easy to make!
Just tried this recipe for the first time and it’s AMAZING!!! I love fajitas and this is the easiest and tastiest recipe I have found for them :-)
I made this last night for my husband, adding mushrooms and subbing Gardein meatless chik’n strips, and it was a HUGE HIT! Thanks for sharing!
I make these at least once a month. But I use 8 oz of mushrooms instead of the chicken. Delicious!
I made them with portabello musrhooms (sliced) once, and it was *awesome*.
Made this the other night – super tasty! I just used fajita seasoning out of a packet because in my household, food needs to be FAST. I’ll make this recipe again and again.
Just made these, amazing! And sooo easy! Definitely going into the dinner rotation.
I tried this last night. Loved it! Thanks for the recipe.
I prepared this into a freezer-meal as all the ingredients were adaptable. Made it last night and was excellent! The only discernible difference to the traditional method is the lack of smokiness and caramelizing of the food cooked in a cast iron pan. Tasty, no less.
Great spice blend and way too easy! Thanks for sharing!
Did you cook first or freeze before cooking. I was thinking of this for a swap as well.
I made this a few days ago and just… wow. This dish was amazing. The funky taste I get with store-bought packets isn’t there, and the oven roasting really does add beautiful flavor. I took leftovers and made a “chicken fajita calzone” by using “abin5” bread dough. I gave some to friends, and the rest is for tomorrow. I rarely finish leftovers, so that’s a testament to just how amazing this recipe is. Thank you!
Made this, yet again, for dinner tonight. Such a winner, Beth! I bulk mine out with mushrooms and sometimes zucchini, if I have them. Sometimes I play it crazy and put in a drop or two of liquid smoke. Can’t wait for your book!
Making these tonight for the third time, but I’m putting the filling on a toasted roll to make a sandwich! I’m very excited about dinner. And lunch tomorrow!
I had these last night for dinner and they were delicious!
I have wanted to make these since you first posted the recipe, and I finally got a chance last Saturday for girl’s night at my house. Oh My Gosh! They were so yummy. We stuffed our selves silly eating these. I subbed portabella mushrooms for the chicken, and forgot to add the onions. Even with my changes, whether they were intentional or not, these were the best fajitas I have ever made. I can’t wait to try it with steak to see if they can compete with my favorite fajitas at Chili’s. Thanks for posting another great recipe!
I made these last night & didn’t miss going out to eat on a Saturday night. Foolproof recipe & so good. Needless to say, I could not convince my husband to save any for leftovers…
So so so good! The first time I made it, I only had about 1/2 lb chicken at home (all other ingredient amounts were the same as the recipe), and having all that spice with the little amount of chicken made it taste SO amazing! I only got 3 servings out of that batch.
I’ve made it a second time since with the full 1 lb of chicken (for 4 servings) and it was still really good, but I think I may up the spice amount next time to get that kick that I got in my first batch.
Awesome recipe! You rock!
Beth, this is delicious! I just made it for the second time this week. The only thing is, both times, there’s been about a cup of liquid left in the dish. It’s not a huge issue, but it makes for pretty drippy fajitas. I can’t figure out what I’m doing wrong. I did use pre-mixed seasoning packets, because I already had them. Surely it’s not the 1/2 Tbsp corn starch?
Well, I’ve made it a bunch of times since posting this and I don’t even bother with the cornstarch anymore :) To get less liquid, you can try spreading the ingredients out over two rimmed baking sheets. Spreading them out more instead of having them piled on top of each other like they are in the casserole dish will help the moisture evaporate away as it cooks instead of getting trapped. But keep an eye on them, you may need to reduce the cooking time a little bit so they don’t dry out!
I made this two nights ago. It was fantastic! This will definitely go into the rotation.
Thank you so much for the wonderful recipe! Do you think I’d be able to use olive oil instead of vegetable? Or would that be gross?
Yep, I think olive oil would work just fine here. I just used vegetable oil to keep the price down a bit.
I made this last night for the family and it was amazing! Just letting you know I am logging in now to print out recipes for no less than 3 of the guys at work who were quite jealous of my lunch today!
Thanks for such a great blog.
Have made this a few times now, and every time I make it I make double what I made the previous time, I cannot get enough of it! Thanks so much for a great, quick and easy meal. I love that it allows you to stretch your meat and not feel a lack at all :)
Wow, your lucky. I would never find chicken breasts for 1.99/lb here in my area of California. I need to move where you live lol.
It was definitely a sale price :) They’re usually around $4/lb. or more.
These were so good! Super easy…will be a go to recipe for sure. Thanks for sharing!!!
I had my husband make this for dinner, it was a recipe I’d been wanting to try. It came out great and he didn’t even complain when I sent him the link. I assume your easy to follow instructions and photos made it seem acheivable to him. He doesn’t like to measure ingredients. Lol. I made it again myself and both times it was excellent. I do think my husband left out the cornstarch though, the juices were thicker when I made. I also made your homemade healthy tortilla recipe to go with. Delicious!! Love the new site!!!
I made these last night and they were a huge hit. Even my 9 year old picky eater gobbled them up. To make them more kid friendly, I replaced the cayenne with extra cumin. I only used 1 large green bell pepper as well and it still made plenty. I had ZERO leftovers, which rarely happens in my house! It also was quick to put together and did not make a mess by using lost of pots and pans. Thanks for the recipe- it will go into regular rotation at our house.
This is a huge favorite in my family! After cooking it once, the ingredients have made their way to the shopping list every week! I usually leave out the meat and sometimes add an extra onion to stretch it further. We don’t even miss the meat. And we always serve it with cilantro lime rice. Yum! Thanks for sharing :)
Best fajitas I have made not to mention the easiest. I have a large family so I doubled the chicken but did not quite double the veggies, was perfect no need to pick out the chicken loved not being told to buy a fajita seasoning packet. Totally awesome thank you for this website its the best.
Wow! Super easy and delicious! Thanks for the recipe.
Our Mexican Village restaurants downtown serve their fajitas with melted mozzarella on top and it’s surprisingly addictive. You might want to give it a try. You can also tenderize cuts of tougher red meat with a little baking soda in a ziplock bag for several hours or overnight. Just rinse the pieces really good before you cook them. Learned that trick from a Chinese restrauant owner. Works good when you don’t want to use expensive tenderloin. Love making these in the oven. Can’t believe it never occurred to me. Genius!
Made this tonight with portobello mushrooms instead of meat. This coupled with homemade flour tortillas was absolutely sublime! My husband and I loved it, although my 2 year old did not try it but she will have plenty of opportunities to eat it in the future :)
This will definitely be in the permanent rotation! Thanks!
Looks like a good way to make a large amount of fajitas to have as leftovers in the future. I’ll just double the amount of chicken to get 4 decent servings out of it.
Mmm! I made this last night with on sale round steak (marinated overnight with the seasonings & some lime juice), and subbed the red bell pepper for 3 sliced carrots. Instead of tortillas I made salsa rice. Wonderful idea Beth! I will forever make faijas in the oven!
Looks like this will be one of my go to recipes. Would you recommend freezing this recipe? Perhaps a person should leave out the sour cream if freezing.
Yes, I think you can freeze the cooked meat & veggies, although the veggies will be softer upon reheating.
We absolutely love these! Will definitely be making them a few times a month!
Beth- Love this recipe! If you were doing beef, what cut would you use? And would you change anything else? I live with four hungry, beef-loving guys!
Hmm, I think I would use a flank or skirt steak and be SURE to slice it across the grain, or else it can be very tough. I’m going to try it with beef someday soon, too!
A favourite of mine. Always turns out amazing.
My 6 year old hates bell peppers. He ate every last crumb. Gobbled would be more accurate. I added a touch of lime and some sour cream. Yummy stuff.
This is in my oven as I type, and it smells delicious! I left out the chicken since I don’t like dealing with meat, but I don’t think it’ll miss it. Thanks so much for your beautiful blog!
Made these tonight, great!!!!
These are delicious. I can’t believe how easy it was and how close they tasted to restaurant-style fajitas.
I have been making my version of oven fajitas since I had kids and found it easier to stick in the oven than stand at the hob. My version marinades the meat and veg in olive oil, oregano, chilli flakes, salt, and lime zest and juice.
I like to toss everything with a little liquid smoke before I toss with the seasoning blend, and use smoked paprika to amp up the smoky goodness when I’m too lazy to take everything out to the grill.
I like to toss everything with a little liquid smoke before I toss with the seasoning blend, and use smoked paprika to amp up the smoky goodness when I’m too lazy to take everything out to the grill.
This was perfect! My husband and I enjoyed it immensely! Thanks, Beth!
Making this tonight with steak! Thanks Beth!! :)
How was it w/ the steak?
I’m glad you’re giving a shout out to fajitas! They’re a great way to get rid of left over veggies (musrooms, a few brocoli florets, peppers, anything really). Fajitas are my version of a Sunday “leftover” stew. They usually translate well into different types of meals. I’ll have it in the fajita wrap for dinner and then throw the veggies and chicken over a salad for lunch! Then I can use left over beans to make a frozen burrito (thanks to your recipe) to eat another day. Last time I made it, I had an orange that was about to go bad, so I used that instead of a lime. Yummy flavor.
Usually I marinate the chicken, cook it in a pain with all of the spices/juices. Once cooked, then I remove the chicken and then cook the veggies in the same pan. But why do two steps when I can just throw it all in the casserole dish? GREAT idea!
Just made these tonight. Everyone loved them! Making them was quick and easy. Thanks!!! I will be trying your black bean quesadillas later this week. Can’t wait.
Anon – I’m actually very inexperienced with tofu, so I’m not sure what type would be best with this. Instead, I’d just add more vegetables like mushrooms and carrots (cut into matchsticks). You could also add a few beans for more protein.
Beth – I love your blog and thank you for continuing to put up recipes. What kind of tofu would you substitute for the chicken (as a vegetarian)? Would you recommend something other than tofu?
Ella – Ha! Yes, I did mean lime… Thanks for catching that!! (fixing now)
When you say to squeeze lemon juice over it (in the picture captions), do you mean lime?
Add another person to the ‘going to make tonight’ list … this looks super easy and yummy. I need some more easy dishes to add to my list!
I am making these tonight- went to the store yesterday after seeing your post. Also grabbed white mushrooms as that is always my favorite in fajitas. Will report back but wanted to say a quick thanks for the great idea and post making dinner tonight easy for me.
@Beth M – ooh good idea! I wonder if something like very thinly sliced acorn or butternut squash would work for winter months, and maybe zucchini or asparagus for warmer months? mmm.
Devora – Sometimes I like mushrooms and carrots in my fajitas :D
I’m going to make these tomorrow. Aldi’s has three packs of assorted peppers for 1.29 this week. Gonna skip the chicken and make refried beans with the canned beans I have on hand. Gonna try your refried bean recipe next week!
I LOVE oven fajitas. Yum. Sometimes, if I’m short on something, I’ll add a can of diced tomatos. Makes them a bit juicier, but still super delicious.
This looks awesome! Unfortunately I super dislike green bell peppers (one of the very very few things I can’t stand). What would you suggest to substitute? Besides “more red bell peppers” :)
I just made these tonight and didn’t have bell peppers, but I did have a whole bag of fresh green beans. The green beans have a nice, mild sweetness and held up well in the oven. I like green bell peppers but I don’t like when they get too soft from cooking.
Sub Mushrooms for the peppers,
Substitute zucchini if you don’t like bell pepper – I add it in anyway.
These are soooooo good!! And, they’re super cheap and easy! Thank you :)
bynovember.com
This comment has been removed by the author.
Hummm, merci du partage !!
Oh yum. Now I want fajitas. :D
Wheresssss the cheese? Just kidding :)
I love it, no stress oven fajitas!
Toni – I only used 2 tablespoons for the whole recipe, most of which gets left behind in the casserole dish!
2 tablespoons of seasoning for the whole dish you mean? And then you saved the rest? Not a big cook. Easy for me to mess something like that up! lol
I meant 2 Tbsp of oil (Toni asked how much oil I used). :) The seasoning mix in the ingredient list does make approximately 2 Tbsp of seasoning, though, all of which is used in the recipe.
How much oil would you say that you used? Love this idea, probably much faster than doing it in cast iron, anyway, since you can fit much more at once in a casserole dish. Trying this out next week!
This looks so yummy! I definitely will be making it this week.
Such a great idea doing this in the oven – what a time saver! Going to try this out at the weekend!