Baked Chicken Fajitas

This recipe is a very easy one! And it’s baked, not sauteed! You get protein and veggies! Also, if you want to save a bit of calories, you can eat it over a bed of spinach or a big green salad!
Today was a bit crazy. I homeschool my daughter and this morning we decided to start school as soon as she was done with breakfast instead of waiting until our normal start time. It actually started our day our marvelously! Then, my threenager made an appearance. Did you know that a feisty 3 year old can inhibit clear thinking school time? 5 time outs and many toys and privileges taken away later… school was over, and I told my kids they must need to play outside! Luckily, they agreed! 🙂
By the time dinner time rolled around I had very little sanity or energy left! So, fajitas is easy filling and also quite delicious! Try this quick one for sure!
My recipe took a total of about 25-30 min including prep and baking time.

This is for 4 servings :



1/2 pound chicken tenderloins – sliced thinly
6 mini sweet peppers – multi color – sliced
1/2 onion – cut in thin slices
2 TB olive oil
1 teaspoons chili powder
1/2 teaspoon cumin
½ teaspoon garlic powder
1/4 tsp cayenne powder
1/4 tsp smoked paprika
1/2 lime plus lime zest
1 teaspoon salt
½ teaspoon ground pepper



Preheat oven to 375 degrees
Place chicken, onions and peppers on a greased cookie sheet. Drizzle olive oil over the chicken and veggies.
In small bowl combine chili powder, cumin, cayenne powder, paprika, garlic powder, salt and pepper.
Sprinkle dry ingredients over the chicken and veggies and toss together on a large cookie sheet with a lip on each side.
Spread out evenly.
Bake for 20-30 minutes until chicken is cooked and the veggies are soft with a crispy edge. Zest lime over top of chicken fajitas and serve with a lime wedge to squeeze over fajitas if desired.
Serve with tortillas, sour cream, avocado, salsa, and all your favorite fajita fixins!


And now, an idea to have a little fun… a “quote” I saw online!



Chicken Fajitas!!


Yeah yeah yeah… sensing a theme here?? We LOVE Mexican food!! Tex-Mex especially. I’m gonna try to get better at cooking it to!!

This one was quick and easy… start to finish: 20 minutes! Easy right??

Fajitas Ingredients:


1 TB chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1/8 tsp. cayenne pepper powder
1/4 tsp. onion powder

(mix in a small ramekin or bowl)

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Other ingredients:

4 chicken tenderloins (I cooked for 2 people, add to this as needed)
2 Bell peppers (or 5 mini sweet peppers)
1/2 onion
4 small taco size tortillas

Heat your grill pan (or grill??) and salt. While the pan is heating up, take chicken (or other meat… doesn’t really matter) and drizzle w/light amount of oil. I used olive oil… it’s my favorite.. but you can use canola also. Then, cover with 3/4 of the seasoning, until thoroughly covered each piece of chicken. Put onto grill pan, cook for approximately 6-8 minutes per side, until when you cut it open, there is no pink. Should still be tender and juicy.

While the chicken is cooking, cut up your onion and peppers into thick slices and put into skillet w/1 TB of oil. Sautee. When almost done, sprinkle with the remaining fajita seasoning. Sautee until the peppers start to soften, and the onions are translucent. (If needed, put about 1 TB water into skillet, and cover for 3 min.)

Serve! I served it with leftover rice and corn (from Copy Cat Chipotle bowls made over the weekend) and some sour cream… YUM!