Saturday, September 28

Oven Baked Chicken Fajitas + Homemade Salsa

I'm not one to turn down a Mexican dish. Not one single Mexican restaurant exists in our city. Ok, I take that back, there's a little stand parked next to one of the escalators in one of the larger malls here. The name of the little food stand: "Mexico Food". Their sign has a stretched out, distorted photo of Mexico and I'm pretty sure I've seen mayonnaise as one of their condiments. What's up with that? I guess I shouldn't knock it if I haven't tried it but, I'm going to tell you right now, I don't plan on trying it. I grew up in Texas. I think that says it all.

If I'm going to get my Mexican food fix, I have to cook it myself. I must say, the recipe I'm sharing with you today is pretty tasty. It appeases my Mexican food-craving taste buds and that's all I can really ask for, right?

Oven Baked Chicken Fajitas

1 lb boneless, skinless chicken strips
2 Tbsp vegetable oil
2 tsp cumin
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
15 oz dice tomatos (I used Rotel)
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I like to use half a red, half a green)
12 tortillas
optional toppings: shredded cheese, sour cream, guacamole, salsa, lime

Start by preheating the oven to 400 degrees F. Place the chicken strips in a greased 9x13 baking dish. In a small bowl, combine the oil, chili powder, cumin, garlic powder, dried oregano and salt.

Drizzle spice mixture over the chicken and stir to coat.

Add tomatoes, peppers and onions to dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and veggies are tender.

I also made some homemade salsa that we used as a topping for the fajitas.

Funny story (which was everything but funny in the moment): I forgot to wash my hands after chopping up some chili peppers. Needless to say, I realized my terrible mistake as time went out and the oils of the pepper soaked deeper into my skin. It felt like my whole hand was on fire. The Mr. was oh-so-kind and finished up the fajita meal for me, as I stood close by giving instructions with a frozen bottle of water in my hand, standing in front of a fan. He also looked up remedies to help soothe the burning sensation. He's a keeper.

Even with my hand on fire, I still enjoyed every bite of these chicken fajitas. I hope you do too!

For other posts about my 5 week challenge to exercise more, eat healthier, and hide His Word in my heart, click on image below. Also, you can read more at


  1. Yum! This looks SO good! We could eat Mexican every night at our house. I've not made my own salsa before, but I will have to try your recipe.
    Thanks so much for sharing at the Frugal Crafty Home Blog Hop! Have a great day!

    1. I hear ya! I could eat my weight (plus a little more) in Mexican food. I think I crave it even more now that there's no Mexican restaurant near by.

  • Oh my gosh these look yummy! I have to wait until the chicken contamination scare is over to try your recipe. But, definately will give it a shout out! & I have done that before where I was cutting jalapenos & doing a bbq rub. Oh my how that hurts!! Now I always wrap my hand in a plastic bag then doing rubs. Thanks for sharing Theresa

    1. I'm so glad to hear I'm not the only one Theresa! I later found out that the same thing happened to my mom and now she always wears gloves when handling peppers. It's hard to forget a pain like that! Thanks for the shout out :-)


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