The EASIEST Homemade Chicken Fajitas — ((so tasty!))
I was inspired to make these Oven-Roasted Chicken Fajitas for dinner after watching one of those fast-paced cooking videos. Don’t you just love how easy cooking seems when an entire recipe, beginning to end, is crammed into a 45 second video?!
Really, these fajitas as so easy & can be divided into 2 quick steps ::
- making the seasoning
- chopping the fresh ingredients
- Well, 3 steps – if you count baking, haha!
And I can make these steps even easier, that is if you like “easy” dinner preparations. Here is the tip I am most proud of :: Ask the butcher to cut your boneless/skinless chicken breast “fajita-style” before packaging it up. He will be happy to do this for you! My VERY most hated kitchen task? Dealing with raw chicken. I avoid it like the plague. Really, for all we know, raw chicken IS the plague.
Second tip for you :: use a pre-made taco seasoning blend ((like “My Favorite Homemade Taco Seasoning“)). The handiness of skipping pre-measuring every.single.spice ((just to realize you are out of cumin — )) may just save your sanity. If you are like me, you need every last bit of stored sanity to make it through some days. Oh, that’s just me??
I went ahead and measured out the seasonings for this recipe – I guess I had some sanity to spare. Here is the spice blend ingredient list that I used ::
- 2 t mild red chili powder
- 1 t ground black pepper
- 1 T cane sugar
- 2 t sweet paprika
- 1 t cumin
- 1 t kosher salt
- 1 t Mexican oregano
- 2 cloves of garlic
Combine the spice blend and stir in 2 T canola oil.
I decided to add the juice and zest of one lemon to the spice blend. Yes – this is where it went to the next level. A little zesty, a little sour, a little heat bring MAJOR flavor to this chicken.
Next, chop the peppers and onions & add them to the chicken – along with the seasoning paste.
Toss everything to cast evenly.
Bake @ 400° for 35-40 minutes & serve over salad or in a tortilla.
It was so yummy! I will definitely be putting this meal into our regular menu rotations — especially since I realized the butcher can save the day by cutting the chicken for me!
- Seasoning Blend*
- 2 t mild red chili powder
- 1 t ground black pepper
- 1 T cane sugar
- 2 t sweet paprika
- 1 t cumin
- 1 t kosher salt
- 1 t Mexican oregano
- 2 cloves of garlic
- zest & juice of 1 lemon
- 2 T canola oil
- Fajita Chicken
- 2 lb boneless skinless chicken breast, cut "fajita-style"
- 1 medium onion, halved and sliced
- 2 medium bell peppers, any color, thinly sliced
- 1 jalapeno, halved & sliced ((seeded and de-veined for less heat)) - optional
- Preheat oven to 400°. In a medium bowl, combine seasoning blend ingredients, stirring to combine. Place chicken and veggies into a 9" x 13" baking dish and top with the seasoning blend. Toss to coat and place into the preheated oven for 35-40 minutes.
- Serve with traditional fajita garnishes or over a salad.
- *In place of the oregano & spices, simply add 3 T of homemade taco seasoning ((link in the body of this post)) Add salt, sugar, oil and lemon juice/zest as instructed.
