Prep: 5 mins
Cooking: 20 mins
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 4 small servings
Where are fajitas from?
Fajitas originated in Western Texas in the 1930s. Mexican ranch workers working along the American/Mexican border wanted a tasty way to incorporate skirt steak into their meals, and so the fajita was born! These days, recipes have evolved to include much more than skirt steak, but the basics are still the same…some seasoned meat and vegetables all wrapped up in a tortilla and served with a dollop of guacamole. Yum!
Our oven chicken fajitas
Our fajitas are made with mildly spiced chicken, peppers and onions and served with a choice of toppings including guacamole, yogurt and cheese. They are super simple to put together as the chicken and vegetables all go into one pan in the oven to cook. While it’s cooking you can whip up a simple and wholesome guacamole topping. Put it all on the table with some freshly warmed tortillas and dinner is served!
One pan chicken fajitas
- ½ red pepper
- ½ green pepper
- 1 medium red onion
- 2 skinless free-range chicken breasts
- 1 teaspoon smoked paprika
- 1 small pinch of ground cumin
- 2 limes
- 2 tablespoons olive oil
- fresh coriander to garnish
- 4 cherry tomatoes
- 1 ripe avocado
- Juice of 2 limes
- 4 small flour tortillas
- 180 ml natural yoghurt
- 75 grams Cheddar cheese grated
- Preheat the oven to 180°C.
- Halve the green and red pepper and deseed them both. Slice half of the pepper into long thin strips.
- Top and tail the onion and remove the outer skin, cut into thin slices. Slice the chicken into strips.
- Put the chicken, peppers, and red onion in a bowl with 2 tablespoons of olive oil, paprika and cumin. Squeeze the juice of half a lime over everything, season with salt and pepper and mix well.
- Put it in the fridge to marinate for 20 minutes or more. If you’re short on time, just move on to the next step.
- Oil a baking tray. Using tongs, place the pepper, onion, and chicken strips onto the oven tray. Make sure each piece has its own space and cook for 20-25 minutes or until browned and cooked through. Turn the pieces over once halfway through the cooking time.
- Meanwhile, in a blender mix the cherry tomatoes, avocado and lime juice to make the guacamole.
- When ready, remove the chicken and vegetables from the oven and sprinkle with fresh coriander leaves to garnish.
- Serve with warm tortilla wraps, grated cheddar cheese, natural yoghurt and creamy guacamole. Enjoy!
Oven chicken fajitas – our step by step guide:
Preheat the oven to 180°C.
Chop your red and green pepper into halves. Cut one half of each pepper into long, thin strips.
Cut the red onion in half and slice thinly.
Chop the chicken into long strips that are about the same size as the peppers.
Put everything into a bowl and drizzle 2 tablespoons olive oil over the top.
Add your cumin and paprika, squeeze the juice of half of a lime over the mix and add salt and freshly milled black pepper.
Stir to mix everything up and cover all the pieces in oil.
You can let everything marinate in the fridge….leave it for anywhere from 20 minutes to overnight, or if you’re pressed for time, just give it all a good stir and move onto baking!
Place your chicken and veg and on oiled baking tray.
Give each piece it’s own individual space to cook and avoid overlapping.
Tongs are useful for spreading everything out evenly.
Now bake for 20-30 minutes, making sure the chicken is cooked through and everything is nice and tender.
While your fajitas are baking get started on your homemade guacamole, which will be a lot tastier (and healthier) than the store bought kind!
All you need to do is drop four cherry tomatoes, a chopped (ripe) avocado and the juice of two limes into your blender and whizz everything up.
Take it out of the blender and stick it in the fridge until your fajitas are out of the oven.
Serve on warmed tortillas topped with guacamole, yoghurt, grated cheese and scattering of fresh coriander.
You can always add your own toppings that you prefer to make these chicken fajitas just as you like them!