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 118 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. Made it for dinner last night since I had all of the ingredients in the house and it was a hit! VERY easy to assemble earlier in the day (I made one container of the veggies, 2/3 of the seasoning and 1 Tbsp. of oil and the other container had the chicken with the rest of the seasoning and the oil) and then just dump it into the pan and toss it in the oven. Dinner was on the table in 45 minutes from me coming home and everyone from the 12 year old to the 55 year old raved. Thanks so much for a new family favorite!

  2. Doubled the recipe and it is fantastic! All 5 of us loved it. Quick and easy for a week night meal. Great flavor and moist chicken.

  3. sherry says:

    Going to try this tomorrow, do you thimk roasting on lg baking sheet would work? I want it to get a little charred.

  4. Made this in the morning before work so when my husband got home he could put it on the oven to cook. Turned out so delicious – him and I both enjoyed it! Thank you for the wonderful recipe.

  5. it was a hit. The hubby loves it.

  6. Beth says:

    Would it be ok to substitute evoo for the vegetable oil?

  7. Cathy Hinkle says:

    I loved everything about this recipe- fun to make, easy clean-up, fresh ingredients, and savory spices! I served these with watermelon cubes! Better than a restaurant meal! Thank you, 2 thumbs up!

  8. Jeri Ann says:

    I’ve been a Budget Bytes for a few years now, but I haven’t made these fajitas before last week. I planned to once before, but just never did. Now, I’m sad for all the time I’ve missed out on this awesome meal, and oh so happy that I have finally had it. This is the perfect dish! So easy, so healthy, so amazingly tasty…and it makes me so unbelievably happy!

  9. We love this recipe! I make it at least once a month. It’s so easy and healthy!

  10. Laura says:

    Love this recipe! Although, I double the seasoning and usually add a fourth bell pepper to the mix… to me it is perfect! So satisfying, thank you!

  11. jeanette says:

    This recipe is amazing! I made it tonight and my family loved it! I could definitely eat this once a week! I took out the tortilla and made it as a lettuce wrap and still mmmm mmmm mmm!

  12. Susan says:

    Yum! Yum! Yum! These fajitas were a major hit in my house! So simple to put together and they were absolutely delicious. Will definitely be making again. Thank you!

  13. This was delish! I made this last night for my hubby’s birthday using beef, since that’s what was needing to be used. I also cut up some tomatoes and zucchini since I was out of peppers. It was a hit! Can’t wait to try it with chicken :)

  14. Brittany says:

    Made this and loved it! I was wondering if this would work to turn into a freezer meal. I have a friend that is expecting and I wanted to make some meals ahead for her, but I know little about making freezeable meals. Thanks!

    • I don’t think this one would work quite as well for a freezer meal. When you freeze vegetables the small cells containing water burst as the water expands. This causes them to go limp and seep water as they thaw. So instead of getting a nice, fairly firm, roasted vegetable for the fajita, you’ll have a limp, slightly soggier mix. It would make it hard for the seasoning to adhere, too.

  15. Carmen says:

    Made this for a late night dinner Friday night and it was fantastic (even more so the next day). I prepped ahead by cutting my veggies & chicken, seasoning everything, and tossing it into a gallon sized Ziploc in the fridge. When we got home, I tossed it into the pan and it went straight into the oven. Everything was delicious and it came together w. little to no effort. BIG payoff !

  16. Jenn says:

    This is my very FAVORITE recipe! My husband likes it so much, he asks me to make it twice a week. So simple and healthy, yet so very delicious! Thanks for sharing!

  17. Jessica says:

    I made this recipe tonight and it was a success. Even with my 5 yr old. I will definitely be adding this into my dinner rotation.

  18. Melanie says:

    Love this recipe! I make it an average twice a month. I love that I can throw it together ahead of time so when my husband gets home, I can just pop it in the oven. I double the spices since the chicken breasts I buy a large and come cryopacked 2 to a package….plus I buy large peppers and a large onion. This is usually 2 meals for us with the left overs being used for Chipolte style burrito bowls.

  19. Raquel says:

    I made this for dinner tonight, and it was very delicious. Very simple to just throw together, and the chicken turned out so tender.

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