Mexican · Main Course

Oven Baked Chicken Fajita

Name: Oven Baked Chicken Fajita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 0
Cuisine: Mexican
Ingredients: 500 grams’ large chicken breasts; 2 TSP Salt; 1 TSP Cumin; 1 TBSP Coriander; 1 TBSP Paprika; 4 TBSP Olive Oil; 2 TBSP Lemon Juice; 1 red onion; 1 green pepper; 1 yellow pepper; 1 red pepper; 2 TBSP Olive Oil; 1 TBSP Lemon Juice; ½ TBSP Smoked Paprika; 1 TSP Salt; 1 TSP Coriander; Warm tortillas; Sour Cream; Cheese; Refried Beans; Guacamole

No mess, one pan, chicken fajita! Baked to perfection and served with your favorite toppings.

Prep10 min

Cook30 min

Total40 min

Serves0

CuisineMexican

Watch & cook

Watch Lara make it

Ingredients

For the Chicken

500grams’ large chicken breasts (finely sliced lengthwise)
2 TSPSalt
1 TSPCumin
1 TBSPCoriander
1 TBSPPaprika
4 TBSPOlive Oil
2 TBSPLemon Juice

For the Vegetables

1red onion (finely sliced)
1green pepper (sliced)
1yellow pepper (sliced)
1red pepper (sliced)
2 TBSPOlive Oil
1 TBSPLemon Juice
½ TBSPSmoked Paprika
1 TSPSalt
1 TSPCoriander

Serve with

Warm tortillas
Sour Cream (check previous post I use Chef Deema Hajjawi’s recipe)
Cheese
Refried Beans
Guacamole

Method

Mix marinade ingredients together and set aside. Each separately.
Cut chicken into lengthwise thin slices, and toss in marinade. Set aside for 30 minutes. If your chicken is straight out of the fridge let it sit marinating in room temperature, this is better for baking later so it does not harden.
Preheat oven to 220C.
Meanwhile arrange veggies in your roasting tin, and rub with the vegetable marinade.
Arrange chicken next to the veggies, and then place in oven until well done.
Wrap the tortillas in foil and place them in oven to heat up and serve with the chicken, sour cream, cheese, and salsa.

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