Easy Chicken Fajitas


By Jen of Yummy Healthy Easy for I Heart Nap Time.

Easy Chicken Fajitas on iheartnaptime.com

Hi Nap Time readers! I’m excited to be back with another yummy recipe for you. This time I’ve got Mexican food on the brain. I recently shared this Enchilada Casserole over at YHE, and it had quite the positive response. This tells me that I’m not the only one with a Mexican food obsession. :)

If you’re like me and dread dinnertime because you know it means standing in the kitchen for hours cooking, then you’re in luck today. These easy chicken fajitas are healthy, delicious and a family favorite!

Easy Chicken Fajitas on iheartnaptime.com

They’re super easy to make, too!

All you do is halve and slice up three bell peppers. I like to use red, yellow, and orange. Then halve a red onion and slice the same way as the peppers. Thinly slice three garlic cloves and then toss all together on a foil-lined baking sheet with a little olive oil and salt and pepper.

Lay out some thin chicken cutlets on another foil lined baking sheet. Rub with a little olive oil, sprinkle with salt, pepper and chili powder and place both sheets in the oven for about 20 minutes. Slice up the chicken and put it all together on tortillas and voila! Dinner is served!

Not only is this dinner simple, but it tastes great. The clean up is a breeze, too. Every one of my boys will eat these fajitas – and that’s saying a lot! They are delicious!

Easy Chicken Fajitas on iheartnaptime.com


Easy Chicken Fajitas


  • 3 bell peppers, halved and thinly sliced
  • 1 medium red onion, halved and thinly sliced
  • 4 garlic cloves, thinly sliced
  • 2 Tbsp. olive oil, divided
  • salt & pepper
  • 1 1/2 lbs. chicken breast cutlets or tenders
  • 1-2 tsp. chili powder


Heat oven to 425º F. Line two baking sheets with tin foil.
Toss sliced bell peppers, onions and garlic with one tablespoon olive oil on one of the foil lined cookie sheets. Season with salt and pepper. Place in the oven.
Place chicken breasts on the other foil lined cookie sheet. Rub with 1 tablespoon olive oil. Season with salt and pepper then sprinkle with chili powder. Place in oven below peppers. Bake for 15-20 minutes or until internal temperature is 165 degrees and juices run clear. Peppers and onions will be lightly browned on the edges and tender.
Slice chicken breasts and serve with pepper mixture on tortillas with your favorite fajita toppings. Enjoy!

Adapted from Everyday Food magazine

more by Jen »

Jen Nikolaus

Hi! I’m Jen from Yummy Healthy Easy (YHE). I’m a diet coke fiend, cookbook collector, and all-around lover of food! I’m also a mom to four crazy boys. My blog chronicles my everyday life in a household full of testosterone while also focusing on sharing yummy, healthy and easy (emphasis on YUMMY) recipes that any parent can make!

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  1. Andi @ The Weary Chef posted on May 1, 2014 at 6:34 pm (#

    I love that these are made in the oven! That makes it so easy because you can get the rest of the meal ready while they bake and have dinner ready in no time. Beautiful photos, Jen!

  2. michelle posted on May 6, 2014 at 6:25 pm (#

    Love the idea of putting these in the oven – what a great way to do it for a party! Can’t wait to try them. Thanks Jen!

  3. Rene posted on March 16, 2015 at 11:24 pm (#

    I made these tonight for dinner and loved them. Had all ingredients already so that was a bonus. 

    • Jamielyn posted on March 17, 2015 at 1:40 pm (#

      Glad you liked them Rene! Thanks for your comment. :)

  4. lorena posted on April 7, 2015 at 1:23 pm (#

    165º Fahrenheit or Celsius?

    • Jamielyn posted on April 19, 2015 at 12:38 am (#

      165 degrees fahrenheit on a meat thermometer. :)

  5. Hansel posted on July 20, 2015 at 4:32 am (#

    Perfect! I love everything in this recipe! 

  6. Peter Györffy posted on August 17, 2015 at 1:46 pm (#

    Cool :-) Looks nice and fresh!

  7. Jen Greenlees posted on March 22, 2017 at 9:09 pm (#

    I made this recipe for my dinner today. I used boneless, skinless chicken breasts (x3) and had to cook everything for about 35-36 minutes to get the chicken up to 165°F. Thankfully, the veggies turned out great after having been in the oven that long.

    I served it with sour cream and Pico de Gallo and it was delicious!