I am a firm believer that you can stick just about any sort of meat in a warm corn tortilla, dress it up a bit, and the outcome is going to be delicious every time. I know a lot of people don’t care for corn tortillas, but even before going gluten-free they were what I preferred. They are the perfect vessel for Korean Steak Tacos, Hawaiian Pork Tacos, and these Oven-Roasted Chicken Fajitas. (More on the other two tacos later- they are both incredibly scrumptious and worthy of their own post and moment in the spotlight.)
Fajitas have long been a favorite around our house, with even our oldest son loving them in spite of the abundance of vegetables present. Actually, I should clarify. I have tried several variations of fajitas, some grilled, some stove top, and he only loves these. I believe that the pepper and onion combo develops the best flavor as they roast, intermingled with chicken and spices, in the oven for 45 minutes. It really marries all the flavors together in a way that just doesn’t happen with other fajita prep methods. Plus, bonus points for hands-off cooking. Once everything is chopped and your homemade fajita seasoning is mixed, all you have to do is throw it all in a 9×13 baking dish and let the oven work its magic.
We have long been making our own seasoning mixes. As a general rule, the less processed the better. A lot of the store-bought seasoning pouches have unnecessary and unhealthy filler ingredients that I am good without. However, if you want to simplify even more, you can certainly buy a package of taco or fajita seasoning mix and skip that step. To each their own. 🙂
If you are like me and want to make your own seasoning, it is super simple and requires only essential kitchen spices. For these fajitas, chili powder, paprika, onion powder, garlic powder, cumin, cayenne, pink Himalayan sea salt, and sugar in the raw (sub coconut sugar for Paleo) are mixed together with arrowroot starch. The arrowroot starch acts as a thickening agent and really helps coat the chicken and veggies well. You could also use corn starch. The sugar may sound like a strange addition, but it really balances out the blend. You won’t taste the sweetness much, but it is there and doing its job. Promise.
Once your seasoning mix is ready, julienne 2 medium onions and 3 bell peppers- whatever colors you have on hand or prefer works. I like to use one green with 2 red and/or orange. This recipe is not skimping on vegetables…
Last but not least, one and a half pounds of boneless, skinless chicken breasts get cut into strips. Place the prepared veggies and chicken in a 9×13 baking dish, drizzle with olive oil, and then sprinkle the fajita seasoning over the top of it all. Use tongs to toss everything together and evenly coat the chicken and veggies with the seasoning. Squeeze fresh lime juice over the top, into the oven for 45 minutes and dinner is served…
Oven-Roasted Chicken Fajitas
Oven-Roasted Chicken Fajitas (Adapted from Budget Bytes)
2 tbsp chili powder
1 tbsp paprika
1/2 tbsp onion powder
1 tbsp garlic powder
1 tbsp cumin
1/2 tsp cayenne pepper
1 tsp sugar in the raw (or coconut sugar)
1 tsp pink Himalayan sea salt
1/2 tbsp arrowroot starch (or corn starch)
Chicken and Veggies:
1 1/2 lbs boneless, skinless chicken breasts, cut into strips
2 medium onions, cut into julienne strips
3 bell peppers, cut into julienne strips
Olive Oil, to coat
Juice of 1 lime, plus more for serving
Corn tortillas, warmed
Salsa and guacamole
Cheese and sour cream, if you’re not dairy-free
- Preheat oven to 400 degrees F. Mix together fajita seasoning ingredients in a small bowl and set aside.
- Place the cut chicken and veggies in a 9×13″ baking dish and drizzle generously with olive oil.
- Sprinkle the fajita seasoning over the chicken and veggies. Using tongs, toss to coat evenly. Squeeze the juice of 1 fresh lime over top of everything.
- Bake for 45 minutes. Remove from oven.
- Fill corn tortillas with chicken fajita mixture and top with salsa, guacamole, and additional lime if desired. Enjoy!
This filling is great for leftovers and is delicious atop cooked rice or fresh greens if you are looking for a slight variation, or if you just run out of tortillas.