Uh oh...
It appears that you're using a severely outdated version of Safari on Windows. Many features won't work correctly, and functionality can't be guaranteed. Please try viewing this website in Edge, Mozilla, Chrome, or another modern browser. Sorry for any inconvenience this may have caused!
Read More about this safari issue.
Get your fiesta party started with some easy Baked Chicken Fajitas perfect for Cinco De Mayo, Taco Tuesday, or any busy weeknight. You won’t need a siesta when baking up these delicious Sheet Pan Chicken Fajitas because the oven does all the work for you. The versatility is on point with this recipe. You can use hard shell tacos, flour tortillas, or even corn tortillas. Add shredded lettuce, salsa, sour cream, and cheese. You can mix it up however you please.
Easy Peasy Pleasy Tips
- I used chicken tenderloin just as a personal preference. A little less protein to cut up.
- I have a real infinity for Pico de Gallo. Whether I make it from scratch or buy it ready-made. It’s my hands-down favorite way to eat tomatoes. So, I opted out of baking tomatoes and went full-on Pico.
- I used less oil and used Extra Virgin Olive Oil to cut back on calories. EVOO works great for this recipe because it’s not a fried dish so no need to worry about the smoke point.
- This is a great recipe to meal prep ahead of time. You can prep the ingredients ahead and store them in zip-top bags until ready to bake. Make sure and freeze chicken if prepping way in advance.
Tips for saving on clean-up
- Slice your vegetables on the cutting board first and place them on a sheet pan. Then slice your chicken on the same cutting board.
- Toss everything right on the sheet pan. No need to dirty an extra bowl.
Baked Chicken Fajitas
Ingredients
- 1 ½ pounds chicken
- 1 green pepper, sliced
- 1 onion, sliced
- 3 tomatoes, seeded
- 1/2 cup vegetable oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Pinch of cayenne pepper
- Salt and pepper to taste
- Tortillas
- Sour cream
Directions
Preheat the oven to 350 degrees. Slice chicken. Put chicken in a bowl and add oil and spices. Add sliced vegetables and mix well. Place on a 9 x 13-inch pan and bake for 30 minutes or until chicken is done. Serve with tortillas and your favorite toppings.
More Perfect Recipes for Cinco De Mayo
Chicken Tortilla Soup
White Bean Chicken Chili
Kicked Up Crockpot Cheese Dip
Green Chili Chicken Enchiladas
Check out page 182 of “What’s Cookin’ Vol. 2” for some great Cheesy Taco Sticks.
Thank you to Amber Drew from Heber Springs for the great Baked Chicken Fajita recipe. There are over 800 recipes in the “What’s Cookin’ at First Security Vol. 2,” all submitted by employees and customers. Proceeds from the sales go to the Arkansas Hunger Relief Alliance to help feed people across the state. You can purchase the cookbooks for $20 at any First Security Bank location.
For more recipes from the cookbook, click here.
We do the work.
You check your email.
Sign up for our weekly e-news.
Get stories sent straight to your inbox!
Like this story? Read more from Lacie Ring
Honey Bun Cake isn’t just for dessert this Easter. It’s a delicious...
March Madness is in the air which calls for a slam dunk appetizer!...
There will be love in your heart and love in your eyes when you make this...
Join the Conversation
Leave a Comment