Oven Baked Chicken Fajitas 🍗
The most interesting thing about the recipe is that it doesn't feature tortillas. Wondering how to eat fajita without tortillas? Simple! We will lay them on a bed of fresh arugula. The arugula is a fantastic low-carb alternative to tortillas as it is tasty, healthy, and adds a nice crunch. Plus, its green color complements the fajitas' beautiful bright colors. So, get ready to have your taste buds thoroughly satisfied by this recipe's beautifully melded flavors!
Servings: 4 servings
Calories: 382kcal
Ingredients
Oven Baked Chicken Fajitas Ingredients List
- 1.5 pounds boneless skinless, chicken breast
- 1 yellow pepper julienned
- 1 orange pepper julienned
- 1 red pepper julienned
- 1 Spanish onion thinly sliced
- 1 box fresh arugula
- 1/4 cup cotija cheese optional
- 1/4 cup olive oil divided
- 1 lime sliced
- 2 tablespoons cilantro minced
- 3 teaspoons chili powder divided
- 3 teaspoons garlic powder divided
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
Instructions
- Preheat oven to 350°F
Preparation Steps
- Gather all the ingredients and tools required for the recipe.
- Preheat oven to 350°F (176°C).
- Line a sheet pan with parchment paper. The pan should be a minimum of 15 ½ "x 10".
- Slice peppers into uniform strips.
- Slice onions into uniform strips, like peppers, slicing from top to bottom.
Cooking Instructions
- Toss peppers, onions, 2 tablespoons of oil, 1 ½ teaspoons of chili powder, 1 ½ teaspoons of garlic powder, salt, and pepper to taste, ensuring strips are well coated.
- Spread seasoned vegetables on the sheet pan.
- Cut chicken breasts into strips lengthwise. If breasts are too thick, butterfly them for thinner pieces.
- Toss the chicken strips with the remaining oil, chili powder, garlic powder, salt, and pepper in a bowl.
- Put the baking sheet with the mixed vegetables in the preheated oven.
- Remove the sheet pan from the oven and push vegetables to one side using a spatula or tongs, covering about half of the sheet pan.
- Spread seasoned chicken strips over the other half of the sheet pan and return to the oven for about 20 more minutes, tossing chicken and vegetables for even cooking. Chicken strips should reach an internal temperature of 165°F (74°C), and vegetables should be tender but not mushy.
- Transfer the peppers to one bowl and the chicken to another when cooked.
- Sprinkle cilantro, cotija (if using), and fresh lime juice over the chicken.
- Plate the arugula, layer on onions and peppers, then top with the tender chicken, and enjoy.
Notes
Please note: The total net carbs listed do not account for Substitute and Additional Ingredients.
If you enjoy this recipe, I'd love to hear from you! Got suggestions for making it even lower in carbs? Drop a comment below!
Have a great time cooking!
Nutrition
Serving: 1serving | Calories: 382kcal | Carbohydrates: 10g | Protein: 39g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 916mg | Potassium: 880mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1563IU | Vitamin C: 102mg | Calcium: 81mg | Iron: 2mg
