Need a quick meal that’s BURSTING with flavor? These oven-baked chicken fajitas are a quick, no-fuss method for making this healthy Mexican food any day in the week.

Oven Baked Chicken Fajita

Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Mexican


  • Roasting Tin if available


For the Chicken

  • 500 grams’ large chicken breasts finely sliced lengthwise
  • 2 TSP Salt
  • 1 TSP Cumin
  • 1 TBSP Coriander
  • 1 TBSP Paprika
  • 4 TBSP Olive Oil
  • 2 TBSP Lemon Juice

For the Vegetables

  • 1 red onion finely sliced
  • 1 green pepper sliced
  • 1 yellow pepper sliced
  • 1 red pepper sliced
  • 2 TBSP Olive Oil
  • 1 TBSP Lemon Juice
  • ½ TBSP Smoked Paprika
  • 1 TSP Salt
  • 1 TSP Coriander

Serve with

  • Warm tortillas
  • Sour Cream check previous post I use Chef Deema Hajjawi’s recipe
  • Cheese
  • Refried Beans
  • Guacamole


  • Mix marinade ingredients together and set aside. Each separately.
  • Cut chicken into lengthwise thin slices, and toss in marinade. Set aside for 30 minutes. If your chicken is straight out of the fridge let it sit marinating in room temperature, this is better for baking later so it does not harden.
  • Preheat oven to 220C.
  • Meanwhile arrange veggies in your roasting tin, and rub with the vegetable marinade.
  • Arrange chicken next to the veggies, and then place in oven until well done.
  • Wrap the tortillas in foil and place them in oven to heat up and serve with the chicken, sour cream, cheese, and salsa.



Keyword Chicken Fajita, Oven Baked Fajita, Quick and Easy Fajita