Easy Baked Fajitas Recipe with Lime Marinated Chicken

There are only a few things more satisfying than juicy chicken, crisp bell peppers and onions wrapped in a warm tortilla. These baked chicken fajitas marinate in lime juice, garlic, cumin and chili powder, then bake right in a 9×13 dish with the peppers, onions and tomatoes.

No standing over a sizzling skillet. Just marinate, stir, bake for 20 to 25 minutes and pile it all into warm tortillas.

The Best Oven Baked Chicken Fajitas (Lime Marinated and Easy)

Actually, I can’t think of a more gratifying dinner than Baked Chicken Fajitas. Okay… I’m lying again. When it comes to Mexican food, I’ve got a few pleasurable, hit the spot dishes such as my Baked Burritos and Chicken Tortilla Soup. I’m just still licking my lips from finishing these oven baked fajitas, and I think you’ll fall in love with them quickly too.

Have you tried uncooked tortillas yet? You can find them in the refrigerated section next to the cheese and eggs in the grocery store. I purchase mine through Amazon or Costco in bulk. I keep one package in the refrigerator and the other in the freezer. When I need the frozen one to thaw, I just place it in the fridge for 24 hours or on the counter for 2 hours. You cook them for about 20 to 30 seconds on each side and they’re ready!

Also, I love how TortillaLand keeps their ingredients simple and natural. No preservatives, no cholesterol, no saturated fat (especially no lard), and just the basic ingredients needed to make tortillas. You’ll never want regular tortillas again after having these.

This recipe confirms healthy eating is enjoyable, full of flavor and leaves your mouth and stomach very pleased. I have lots more tips and suggestions for you right here.

Why You’ll Love These Baked Chicken Fajitas

• Hands off. The oven does the cooking, so there is no splattering skillet to babysit.
• Big flavor. A lime, garlic, cumin and chili powder marinade soaks into every piece of chicken.
• One dish. Chicken, peppers, onions and tomatoes all bake together in a single 9×13 pan.
• Weeknight friendly. Marinate in the morning and dinner bakes in about 20 to 25 minutes.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Chicken tenders or breasts: Use 10 to 12 tenders or 3 to 4 breasts, thawed and cut into 1 inch pieces. Even pieces cook at the same rate, so nothing dries out while you wait for the bigger chunks.
• Fresh lime juice: The star of the marinade. Its acidity brightens the chicken and gives the fajitas their signature tang. Fresh squeezed limes taste much better than bottled juice.
• Olive oil: Carries the spices into the chicken and keeps it moist in the oven. It also helps the peppers and onions turn soft and lightly caramelized at the edges.
• Minced garlic: Adds savory depth to the marinade. Jarred minced garlic is a handy shortcut, but freshly minced cloves give a bolder flavor.
• Cumin and chili powder: The classic fajita spices. Cumin is warm and earthy, while chili powder adds mild heat and a smoky red color.
• Salt and black pepper: Simple seasoning that brings all the flavors together and helps the marinade season the chicken all the way through.
• Red and green bell peppers: Washed and sliced into thin strips. Using both colors gives you a mix of sweet and slightly grassy flavor and makes the dish look like a fiesta.
• Sweet onion: One small onion, sliced into thin strips. Sweet onions soften and turn mellow as they bake.
• Diced tomatoes: One 15 ounce can of organic diced tomatoes, drained. They add juiciness and help the vegetables steam into tender strips. Draining keeps the dish from turning soupy.
• Tortillas: Warm uncooked tortillas are my favorite. Cook them for 20 to 30 seconds on each side right before serving.
• Fresh salsa: For serving. A spoonful on top adds a fresh, bright finish and a little extra heat if you like it spicy.

How to Make Baked Chicken Fajitas

1. Marinate the chicken. Combine the lime juice, olive oil, garlic, cumin, chili powder, salt and pepper and pour it over the chicken in an airtight container. Refrigerate for at least 30 minutes. For best results, marinate for 2 hours, rotating the container every 30 minutes so each piece gets coated.
2. Heat the oven. Preheat the oven to 400°F. Lightly spray a 9×13 baking dish with olive oil cooking spray.
3. Combine. In a large bowl, combine the bell peppers, onion and drained diced tomatoes. Pour the chicken and its marinade over the vegetables and stir well so everything is coated in the spices.
4. Bake. Spread the mixture evenly in the baking dish and bake for 20 to 25 minutes, until the peppers are tender and the chicken is cooked through and reaches 165°F in the thickest piece. The kitchen will smell like lime and cumin.
5. Warm the tortillas. While the fajitas bake, cook uncooked tortillas in a dry skillet for about 20 to 30 seconds per side, until they puff and get a few golden spots.
6. Serve. Give everything a stir in the pan to coat it in the juices, then spoon the chicken and vegetables onto the warm tortillas with a slotted spoon and top with fresh salsa.

Ways to Customize Baked Chicken Fajitas

• Add toppings. Pile on guacamole, a squeeze of lime, chopped cilantro or a spoonful of plain Greek yogurt.
• Turn up the heat. Add a sliced jalapeño to the peppers or a pinch of cayenne to the marinade.
• Skip the tortillas. Serve the fajita filling over rice or crisp lettuce for a fajita bowl.

Baked Chicken Fajitas FAQs

• Can you make fajitas in the oven? Yes. Baking the chicken, peppers and onions together in a 9×13 dish at 400°F is easy and hands off, with no stovetop splatter.
• How long do you cook chicken fajitas in the oven? Bake them at 400°F for 20 to 25 minutes, until the chicken reaches 165°F.
• How long should I marinate the chicken? At least 30 minutes in the refrigerator, and up to 2 hours for the best flavor.
• Can I use chicken breasts instead of tenders? Yes. Use 3 to 4 breasts and cut them into 1 inch pieces.
• Where do I find uncooked tortillas? Look in the refrigerated section of the grocery store near the cheese and eggs, or buy them in bulk online or at Costco.
• How do I thaw frozen uncooked tortillas? Place them in the fridge for 24 hours or on the counter for 2 hours.
• Why are my fajitas watery? The tomatoes may not have been drained well, or the dish was crowded. Drain the tomatoes, spread everything in an even layer and serve with a slotted spoon.
• How do I store leftovers? Refrigerate the fajita filling in an airtight container within 2 hours and enjoy it within 3 to 4 days. Reheat until steaming hot.

Chicken Fajita Bake

Chicken fajita bake with lime, garlic, cumin and chili powder marinated chicken, bell peppers, onion and tomatoes, all baked in one dish and served in warm tortillas.

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Ingredients

  

• 10 to 12 chicken tenders or 3 to 4 chicken breast thawed and cut into 1 inch pieces
• 1/2 cup fresh lime juice
• 1/4 cup olive oil
• 1 Tbs minced garlic
• 2 tsp cumin powder
• 2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 red bell pepper washed and sliced into thin strips
• 1 green bell pepper washed and sliced into thin strips
• 1 small sweet onion sliced into thin strips
• 1 can 15 oz organic diced tomatoes, drained

Instructions

 

• Combine lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper and pour over chicken in an airtight container. Refrigerate for at least 30 minutes. For best results, marinade for 2 hours rotating the container every 30 minutes to coat each chicken piece in marinade.
• Preheat oven to 400.
• Lightly spray 9x13 baking dish with olive oil cooking spray.
• In a large bowl, combine bell peppers, onions, and diced tomatoes. Pour chicken and marinade over and stir well. Pour contents into baking dish.
• Bake for 20 to 25 minutes until chicken is no longer pink.
• Serve on warmed tortillas with fresh salsa.

Made these fajitas? Leave a star rating in the recipe card and tell me how they turned out in the comments below. I’d love to hear what you piled on top.

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• Mexican Baked Chicken Burritos
• Chicken Tortilla Soup
• Quick and Healthy Chicken Fajitas
• Homemade Whole Wheat Tortillas
• Easy Guacamole Dip