Oven Chicken Fajitas

I used the green peppers I got from the Farm Fresh Box to make these oven-baked fajitas. Store-bought fajita spice mix is typically very high in sodium. Making your own from spices you already own is a great way to limit your salt intake and reduce costs!

Serves 6 (2 fajitas per serving)


  1. 3 boneless, skinless chicken breasts, cut into thin strips
  2. 2 Tablespoons olive oil
  3. 1 teaspoon chili powder
  4. 1 teaspoon cumin
  5. 1/2 teaspoon dried oregano
  6. 1/2 teaspoon garlic powder
  7. 1 (15 ounce) can diced tomatoes (drained)
  8. 1 large onion, sliced
  9. 1 red bell pepper, sliced (seeds removed)
  10. 1 green bell pepper, sliced (seeds removed)
  11. 12 small flour tortillas


 Preheat oven to 400 degrees F. Grease a 9×13 baking dish with non-stick spray. 

Cut veggies and chicken into thin strips

Place chicken strips into the baking dish

 In a small bowl mix together the olive oil, chili powder, cumin, oregano and garlic powder

Pour the mixture evenly over the chicken 

Stir to coat

Add the tomatoes, peppers and onions to the dish and stir to combine

Bake uncovered for 30-35 minutes or until chicken is cooked through and vegetables are fork tender
Serve with tortillas and you favorite toppings. I used sour cream, salsa, and cheese, but you could also use shredded lettuce, cilantro, avocado, lime, or hot sauce

Leftovers are great reheated for lunches, or served over rice!


Natalee RD