Oven Fajitas


Print Recipe
No ratings yet

Oven Fajitas

Fajitas are one of those dishes that you can serve and even the pickiest of eater can find something to eat. However, they can be intimidating to cook at home. Now that sheet pan meals are trending, it is so much easier and the clean up is a breeze.
This is an easy recipe to double or triple.
Course: Middles
Cuisine: Mexican
Keyword: Chicken Breast
Servings: 4


  • 6 Tbs. olive oil divided 4T. and 2 T.
  • 1 lime, zested reserve 2 Tbs. fresh lime juice
  • 2 chipotles, in adobo sauce, coarsely chopped don't be afraid of the sauce. It's ok to let that stay on the peppers. You may even add some sauce to your dish.
  • 2 tsp. ground cumin You can use less or more depending on your taste
  • 1 tsp. smoked paprika I love this.
  • Kosher salt & pepper
  • 1-1/2 pounds boneless, skinless chicken breasts or thighs cut into 1/2 inch slices
  • 3 bell pepper, sliced into 1/4" slices lengthwise you can use any combination of colors
  • 1 large red onion, sliced thin
  • 8 flour tortillas maybe more or less


  • Preheat your oven to 425°. In medium bowl, stir together the 4 Tbs. olive oil, lime zest and juice, chipotles, cumin, about 1-1/2 tsp. salt and 1/4 tsp. pepper and smoked paprika.Toss chicken in marinade and set aside to marinate while prepping the rest of the recipe.
  • On a sheet pan toss the pepper and onion with remaining 2 Tbs. olive oil, 1/2 tsp. salt and pinch pepper.
  • Remove chicken from marinade and place on another sheet pan. You don't want it swimming in the marinade but don't be afraid of it. Discard remaining marinade.Roast veggies and chicken in oven until cooked through and soft, 15-20 minutes.
  • Remove chicken from oven and set aside. Turn broiler on and move sheet pan with veggies close to broiler. Broil for just a few minutes to get a nice char on it, 2 - 5 minutes. On a lower rack place tortillas right on the rack for a minute or two, to warm. Flip them once then wrap in a foil to keep warm.
  • Layer veggies with chicken on a serving platter and serve with warm tortillas and toppings. I like avocado, salsa, beans, cheese and sour cream. I also love to serve extra lime wedges, on the side.

If you follow me, you can expect high-quality recipes, a wealth of tips from my years of culinary experience, useful product recommendations, and lessons taught in an accessible and fun way. I focus on an easy-to-understand and accessible style of teaching that anyone can follow.  

Let's Connect on Social!

Join the newsletter

Subscribers can expect to see day-to-day updates regarding Whisk in the Southern each week. Be the first to know about new recipes, upcoming events, as well as food finds, tips, and freebies!