Easy Oven Fajitas

$7.78 recipe / $1.95 serving

Ooo, these are my new favorite thing!!

I love fajitas, but have had a hard time replicating their smoky goodness at home. I don’t have a grill or a cast iron griddle, so it’s been difficult to achieve that authentic fajita flavor. I’ve seen this oven method around the interent a lot lately, so I thought I’d give it a shot. SO glad I did!!!

Roasting the meat and vegetables in the oven gives them a slightly charred edge and a hard to replicate sweetness that you just can’t get in a plain old skillet. Even better yet, you don’t have to stand over the stove and babysit it while it cooks! Set it and forget it! YES. (can you tell how excited I am about this?)

I went with a vegetable heavy mix to keep costs low. I specifically used more green bell pepper and onion than anything else, because these are the two least expensive vegetables. I only used one small chicken breast (probably about 3/4 lb.) and sliced it very thin. The meat to veggie ratio was perfect after everything had cooked down. If you want to make this vegetarian, try using sliced portabello mushrooms in place of the chicken.

I like to keep my fajitas simple, with just a splash of lime, a few cilantro leaves, and a dollop of sour cream. I find that the lime really makes the flavors pop, but the other toppings are completely up to you! Play with it! :)

Oh, and although the ingredient list may look long, most of that is the fajita seasoning mix. If you want, you can just buy a packet of fajita seasoning instead, although they’re charging you a great deal for the simple act of stirring spices together!

Easy Oven Fajitas

Oven Fajitas

4.9 from 104 reviews
oven fajitas
Prep time
Cook time
Total time
Total Cost: $7.78
Cost Per Serving: $1.95
Serves: 4
  • 1 Tbsp chili powder $0.15
  • ½ Tbsp paprika $0.07
  • ½ tsp onion powder $0.03
  • ¼ tsp garlic powder $0.02
  • ¼ tsp cumin $0.02
  • ⅛ tsp cayenne pepper $0.02
  • 1 tsp sugar $0.02
  • ½ tsp salt $0.02
  • ½ Tbsp corn starch $0.02
  • 2 small (or 1 lg.) onion $0.64
  • 2 medium green bell peppers $1.00
  • 1 medium red bell pepper $1.50
  • 1 lb. chicken breast* $1.99
  • 2 Tbsp vegetable oil $0.04
  • 1 medium lime $0.40
  • 8 (6-inch) tortillas $1.20
  • ½ cup sour cream (optional) $0.42
  • ¼ bunch cilantro (optional) $0.22
  1. Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).
  2. Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  3. Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.
  4. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.
*I buy my chicken breast when it’s on sale for $1.99/lb. and freeze it.

Oven Fajitas

Step By Step Photos

fajita seasoningFirst mix together your fajita seasoning (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch). The corn starch helps keep things from getting too juicy while roasting and will help the seasoning adhere.

vegetablesThese are the vegetables that I used. I made sure to use more of the green bell peppers and onions because they are far less expensive than the red bell pepper.

cut vegetablesCut all of the vegetables into strips and place them in a large 9×13 inch casserole dish.

slice chickenAlso cut the chicken into very thin strips. My chicken breast was actually pretty small, but once everything was cooked and the vegetables had shrunk up a bit, the meat to veggie ratio was very good.

seasonAdd the chicken to the casserole dish with the vegetables. Sprinkle the fajita seasoning over top and drizzle with the vegetable oil. Use your hands to toss the ingredients together until they are well coated in spices and oil.

roast fajitasPop the casserole dish in a preheated 400 degree oven and let it roast for 35-40 minutes. Stir once half way through baking. Squeeze some lime juice over top after it comes out of the oven for an added zing.

oven fajitasAnd then build your fajitas! I had some leftovers for lunch today and they were scruuuuumptious! So good and so easy!!


  1. Stephanie says:

    THANK YOU SO MUCH for this recipe. I have been eyeballing this recipe for a year now and finally today I tried it. I definitely thought it was too good to be true to make fajitas in the oven but omg so amazing and so easy!!! This will def be a staple in my diet. Thanks so much again.

  2. Balrog the Great says:

    Good Lord Beth, these fajitas are TO DIE FOR! So excellent. You are such a blessing!

  3. Courtney says:

    I made these last night and they were delicious with gluten free corn tortillas. I mixed the veggies with seasoning first then put some in a separate pan for my vegetarian roommate before adding the chicken. I still used a store-bought fajita seasoning packet because buying all the spice bottles I need would cost about $30! I may make this 30 times in a lifetime, but for now I’m gonna to stick with spice packets that are more friendly to a college student’s budget.

    • Cinder Pyrdon says:

      Hey, just a hint for you, in the Spanish food aisle, in any grocery store, they sell packs of the individual spices for like 50 cents a piece.

  4. A time saving tip is to get the fajita seasoning pack while at the store, it has all the ingredients and really cuts down the prep time!

    • Elizabeth says:

      You’re paying quite a bit for the convenience of having someone else simply mix a couple spices together. I also prefer Beth’s seasoning mix and it has the bonus of being customizable to your taste.

  5. Be careful! The preview recipe calls for 8 tsp of cayenne & it was soooooooooo hot! Its 1/8 of a tsp. Hope this gets fixed so no one else makes this mistake

    • Yeah, that’s an issue with Pinterest and I’ve emailed about them about the way their program or whatever grabs the recipe information. There is often incorrect info in the recipe previews. They have not fixed it. :( I wish they would make it editable!

  6. Tina Morgan says:

    I made these at the beach a couple of weeks ago. I just prepped everything in the morning and left them in the fridge until we came back that evening. My family loved them so much and they were so easy to prepare. My husband requested them again so they are in the oven right now. They smell delicious and we can’ t wait to eat them. Thanks so much for the recipe.

  7. Maureen says:

    I’ve made these several times and love them. Last time I mistakenly grabbed my bag of smoked paprika vs sweet paprika, and what a lovely mistake that was! I think that is going to be a permanent variation to the recipe for me.

    • Kelly says:

      I’ve been using the smoked paprika myself and I think it makes a huge difference! It gives the fajitas more of a “grilled” taste.

  8. Mrs. G says:

    Really good. As a preference, I will leave out some of the sugar. It was a bit sweet for me. I also put on a sheet pan so the veggies and meat would roast more. I prepared the meat, veggies and seasoning and froze them (each separately, although I think you could mix them). I then thawed and cooked as directed. It worked out really well. We used this in taco salads for dinner and then fajitas for lunch the next day.

  9. Lisa says:

    I added an extra green pepper, split it into two casserole dishes and did one with chicken and one with steak. Yum! The family loved it, and it was the easiest fajita recipe I’ve ever made!

  10. Sarah says:

    Totally exceeded my expectations! Whenever I make fajitas at home, the peppers/onions don’t get that lovely browned coating that you see at restaurants. Baking it was the way to go – and so easy/hands-off compared to standing over the stove. Didn’t change a thing other than adding extra cayenne. Next time will double everything to stretch this for two meals and some lunches for us! I will be making this very frequently! :)

  11. JoAnna says:

    Delicious, thank you Beth!

  12. Anne says:

    Great recipe! We liked it a lot. Next time we’ll put it a bit shorter in the oven though :)

  13. Jazzmine says:

    Making this tonight hope it turns out okay.

  14. Theresa says:

    This was sooo good! Thank you!

  15. Mary Frances says:

    Beth, this recipe is an absolute winner! I’ve made it for my family a few times (I can even prep it ahead and leave the pan, covered, in the fridge until it’s time to roast it in the oven … great weeknight meal that everyone loves).

    But the best was when my 17-year-old son was having a party at our house and a bunch of his friends came over early to help him set up – I fed them a double batch of oven fajitas and was winner of the “Best Mom Ever” award. Some of these guys even asked me for the recipe, so they could make it for their families! A big win in my book!

  16. Nette says:

    Made this tonight, and my goodness it was goooood!!!

  17. Ariana says:

    Happy (late) Cinco de Mayo…we made these for it, yesterday! My husband and I love fajitas, so I was excited to make these. I only used 1 pepper, 1.5 onions, and extra chicken. Everything was cut ahead of time (over the weekend) and bagged into vegi and meat bags.

    When I was ready to cook last night, I took everything out of the bags, put them in the pyrex, and finished with the spices and oil. Things were cooked exactly at 40 minutes. We enjoyed these with sour cream and homemade guac. Even our 4 year old ate them! YUM!!!!! We will make these again.

    Oh, and I have 2 days of work lunches where I am going to make people jealous!

  18. NoNa says:

    Made this tonight, didn’t read the comments and used 4 tbs of oil at the end (for a bigger tray and all the chicken breast I had, maybe 600g). I should have followed the recipe. Even so, it didn’t turn out greasy and it was delicious. I rarely cook but this was so easy and delicious, I’m encouraged to try more from this web site. Thank you, Beth!

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