Chicken Fajita Tray Bake

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Chicken strips, red onion and sliced capsicum coated in a fajita-style spice mix then baked in the oven. Serve in fresh tortillas with your favourite toppings.

All of the roasted marinated vegetables and chicken for Chicken Fijita's in a oven proof dish

If you're trying to find a family-friendly meal where you can 'eat the rainbow', then this could be the meal for you. Just look at how fun and colourful this Chicken Fajita Tray Bake is. I love making my own spice mixes. It gives me the freedom to add or lessen each of the spices depending on who I'm cooking for. Plus it's made entirely of spices, no nasties.

I have another epic fajita recipe on my website - BBQ Steak Fajitas. This also includes a delicious recipe for a chipotle mayo that would taste amazing with this meal.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Chicken Fajita Tray Bake

Ingredient notes:

The ingredients to make Chicken Fajita Tray Bake on a grey bench top

Chicken: Either thighs or breast will work in this recipe. The veggies help to prevent the chicken breast from drying out in the oven.
Capsicum: Any colour of capsicum (also referred to as peppers) will work in this recipe. I like to use a range of colours to make the dish fun and colourful!
Tortillas: Feel free to use regular or gluten free tortillas in this recipe.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 200°C fan bake. Place all the ingredients for the spice coating into a large bowl and mix to combine.

Sliced chicken peices on a wooden chopping board. Sliced red and yellow capsicum and red onion on a blue chopping board and a glass bowl with oil and spices all sitting on a grey bench top.

Add the sliced chicken, capsicum and red onion, then mix to coat. Transfer the chicken and vegetables to an oven-proof dish.

Marinated vegetables and chicken peices in a glass bowl.

Uncooked marinated vetegtables and chicken peices to make Chicken Fajita Tray Bake in a over proof dish sitiing on a grey bench top.

Bake, uncovered for 30 minutes, or until the chicken is cooked all the way through.

Cooked marinated vetegtables and chicken peices to make Chicken Fajita Tray Bake in a over proof dish sitiing on a grey bench top.

All of the roasted marinated vegetables and chicken for Chicken Fijita's in a oven proof dish. Coriander leaves have been scattered over the top.

Remove from the oven. Serve the chicken and vegetables immediately in a fresh tortilla topped with sour cream, guacamole, salsa and coriander.

One Chicken Fajita served on a small white plate with a some coriander leaves and sourcream.

Recipe FAQs:

Is it better to make fajitas in the oven or on the stove top?

Honestly, it comes down to personal preference! You'll be surprised at just good the flavours of this recipe are in the oven. Plus - you don't have to stand over the stove top to cook it!

What other veggies could be added or substituted in this recipe?

I've gone for a traditional mix of red onion and colourful capsicum in this recipe. You could also use regular brown onions if you like. Courgettes and mushrooms could also be thrown into the bake.

Storage:

The chicken can be added to the spice coating the night before if you feel like getting ahead.

Store any leftover cooked chicken fajita mix in an airtight container in the fridge for up to three days. Enjoy either hot or cold in wraps the next day.

Top tips:

This is a great meal to serve when friends or family are coming over. You can prepare the whole bake earlier in the day and leave it in the fridge until you're ready to cook it. This way you can chat with your loved ones while the recipe cooks away. When it comes to serving, everyone can add all of their favourite toppings from the table.

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Chicken Fajita Tray Bake

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Sliced chicken breast, capsicum and red onion coated in a Mexican-style spice mix, baked in the oven then served in soft tortillas with guacamole, sour cream and salsa.

Ingredients

Spice coating

3 Tbsp olive oil
2 tsp garlic powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp salt

Chicken bake

500g boneless chicken breast or thighs, sliced
1 red capsicum, sliced
1 yellow capsicum, sliced
1 red onion, sliced

To serve

Tortillas
Sour cream
Guacamole
Salsa
Fresh coriander

Instructions

Preheat the oven to 200°C fan bake.
Place all the ingredients for the spice coating into a large bowl and mix to combine. Add the sliced chicken, capsicum and red onion, then mix to coat.
Transfer the chicken and vegetables to an oven-proof dish. Bake, uncovered for 30 minutes, or until the chicken is cooked all the way through.
Remove from the oven. Serve the chicken and vegetables immediately in a fresh tortilla topped with sour cream, guacamole, salsa and coriander.

Notes

This could also be made with gluten free wraps, or you coudld serve in on rice if you prefer.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 460Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 150mgSodium: 893mgCarbohydrates: 15gFiber: 3gSugar: 3gProtein: 49g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya