These easy, oven baked chicken fajitas are an easy weeknight meal idea that can easily be made low carb.
I love Mexican food. I could eat it 4 or 5 times a week and be perfectly content. Chips and queso,warm tortillas filled with fajitas and chunky guacamole could absolutely be the staple of my diet. Most of the time, however, I’m what you call a lazy carb-counter. I don’t eat unnecessary carbs. If I can substitute something with less carbs or cut them out all together, I do.
Being carb conscious while having a love of Mexican make this easy oven baked fajita recipe a wonderful addition to my cooking arsenal. It’s super amazing in a bowl all by itself, or wrapped up in tortillas. It’s also a super easy recipe.
Easy recipes are so important to me because they give me time to concentrate on more important aspects of my life, like vegging out in front of the TV watching American Pickers. This could almost be considered a “fix it and forget it” meal because you just cut up veggies, cut up meat, throw it in a baking dish with some seasoning and oil and let it cook.
30ish minutes later, you have a delicious meal that’s easily customizable (looking at you, tiny humans who don’t eat peppers. Or onions.)
This is seriously such an easy dinner idea.
I’ve been making this meal for years, and have never had it turn out poorly. If you have a great homemade taco seasoning recipe like I do, then you’re even better off because you get a healthy meal without a load of unhealthy additives.
There are also some lower carb tortilla options that give you added fiber. For those of you that do a strict low-carb or keto diet, you know how important fiber is for your carb count 🙂 These tortillas are awesome for that, FYI.
Making easy, oven baked chicken fajitas is easy. Really, really easy.
First, preheat the oven to 400 degrees. Then cut up the onion and peppers in 3/4 inch slices. Cut the chicken into slices of equal thinkcness, about 3/4 an inch.
Mix it all in a bowl with the oil (either EVOO or vegetable) and the taco seasoning. Pour the mixture into a 9×13 baking dish and cook for 20 minutes.
Serve on tortillas or lettuce for a low carb option. Top with sour cream, avocado, salsa or whatever mexican side your heart desires.
If I am low carbing, I serve this over lettuce with a side of cauliflower “rice” topped with cheese.
- 1-2 green peppers
- 1-2 red peppers
- 1 medium onion
- 1 lb chicken tenderloin, cut into strips
- 2 Tbs oil of choice (I use vegetable or EVO normally)
- 2-3 Tbs homemade mexican seasoning mix or 1 package store bought fajita mix
Heat oven to 400 degrees F. Spray 9x13 in baking dish with nonstick spray.
Cut vegetables and chicken into strips.Sprinkle with seasoning mix and add oil. Stir to combine.
Pour contents into baking dish. Bake for 20 minutes or until chicken is cooked through and veggies are tender.
Spoon some into each tortilla and enjoy with your favorite toppings.