10 mins to prep, just 1 dish to clean, these oven-baked chicken fajitas are a delicious healthy dinner that can be easily made for babies, toddlers and adults at the same time.
Fajitas have been an almost weekly meal in my family ever since we were, well, a family.
Lately, I have been on a mission to create recipes that are suited for busy parents – those that require only 10 minutes of preparation before you let the oven do the rest of the work. That leaves you with more time to either entertain the kids or take a few minutes for yourself.
Another benefit is very little clean up. If you make everything in one roasting tin instead of 2-3 pans then there's less to clean up, so again, more time for yourself.
So you will be seeing more of these recipes coming up on Creative Nourish. Also, the majority of these recipes are designed so that you can make them for baby-led weaning, cut them up into small pieces for babies 9 months+ (practising that pincer grasp), deconstruct for picky eaters, or serve as is for toddlers/kids/adults.
These recipes are very adaptable to suit every member of the family, very easy for you and require very little before and after work. And what is most important, they are full of flavour, and healthy, use minimally processed ingredients.
If you like this recipe you will also like our Cheese Quesadilla recipe.
Oven-Baked Chicken Fajitas Ingredients
Chicken Breast. I am a big believer in organic meat compared to conventionally raised. We eat very little meat, so when we do, I try and make it as high-quality as possible.
Peppers. Use red and green for a mix of flavors. If not available use any color you can find.
Red Onion. Sweeter than white onion (but you can use white as well).
Tortillas. Look for ones with the fewest ingredients possible (and no added sugar). The nutritional profile for wholewheat is also better than from plain white flour.
Salsa. We provide a simple homemade salsa recipe below. You can use store-bought but if serving this to children, babies and toddlers I would recommend homemade as it has less salt and no preservatives etc.
Cheese. We always use white hard goat's cheese because we don't eat cow cheese but any hard cheese you like is ok.
Homemade fajita seasoning. I used to buy this and I just realized how easy it is to make your own – smoked paprika, coriander, cumin, chili powder, garlic, olive oil and lime juice. No preservatives or nasty stuff.
Oven-Baked Chicken Fajitas Nutritional Stuff
Chicken Breast. High in protein, phosphorus, selenium, niacin and B6.
Peppers. High in vitamin C, B6 and A, some folate and fiber and they are also full of phytonutrients.
Red Onion. High in biotin and a good source of manganese, vitamin B6, copper, vitamin C, fiber, phosphorus, potassium, folate, and vitamin B1.
Tortillas. This depends on the type you will buy, but generally they will be high in carbs, which means they will keep you and the children full, and also fiber.
Salsa. With tomatoes, garlic, onion, lime juice and coriander you are getting a mix of antioxidants, vitamin C, vitamin K and many more health promoting nutrients.
Cheese. All that calcium.
How to Make
Preheat the oven to 180°C / 360°F. Chop up all the vegetables and place them in a big bowl.
Make the fajita seasoning by mixing all the ingredients in a small bowl and then pour over the vegetables and chicken.
Place in a roasting tin and roast for 25 minutes (until the chicken juices run clear).
Make the salsa by chopping up all the ingredients and mixing them thoroughly.
Once finished remove from the oven and cut the chicken into strips. While the oven is still hot, place the tortillas in to warm them up for a couple minutes.
Baby-led Weaning Notes
- The peppers need to be peeled and then steamed to get them soft enough for babies to chew on so leave some of these aside from the roasting tin
- Use as much or as little spicing as you feel comfortable with
- Avoid using salt
How to serve
Parents and toddlers. On each tortilla add a bit of salsa, peppers, onion, chicken, top with some grated cheese and some cut up avocado, then roll into a fajita. Toddlers may want this deconstructed if they are picky, may not want certain ingredients or will have it just like you!
Baby-led weaning. Cut peppers into ½ inch long sticks or into quarters so they are easier to hold. Chicken can also be served the size of two adult fingers together – this is easier for them to hold and they will most likely suck on it. Cheese can be offered grated. Serve soft tortillas once you are comfortable that your baby can eat them. Salsa can be used as a dip for the chicken or peppers.
9 months + or whenever ready. Serve chicken, onion and peppers cut into tiny pieces (size of pinky fingernail). Grate the cheese and serve with soft warm tortillas. Salsa can be used as a dip.
Vegetarian. You can use this fajita seasoning with any kind of vegetarian options you can think of. I would use mushrooms or halloumi cheese.
Add guacamole. Top with an avocado dip made with some lime, chopped tomato/onion, coriander and garlic.
Melt the cheese on the tortillas in the oven. My son loves this and sometimes he just eats that part. Who can blame him, melted cheese is the best.
Best Sheet-Pan Vegan Tofu Fajitas
- 13 oz firm tofu
- 2 peppers red and green
- 1 red onion
- 2 garlic cloves chopped
- 4 oz vegan cheese grated
- 6 tortillas wholewheat
- 1 tbsp cornstarch for crispier tofu, optional
- 2 tablespoon smoked paprika
- 1½ tablespoon ground coriander
- 1½ teaspoon ground cumin
- 1½ tsp mild ground chili powder
- 2 garlic cloves chopped
- 3½ tablespoon olive oil
- 3 tablespoon lime juice
- ½ teaspoon salt
Homemade Salsa for Fajitas
- 3 tomatoes
- 1 garlic clove finely chopped
- ½ red onion
- 2 tbsp lime juice
- ¼ cup coriander leaves finely chopped
- salt and pepper to taste
- splash apple cider vinegar
Easy Homemade Guacamole
- 1 ripe avocado
- ½ onion
- 1 small garlic clove
- 1 tbsp lime juice
- salt and pepper to taste
- vegan cheese
- vegan sour cream
- fresh cilantro
- lime wedges
- Preheat the oven to 180°C / 360°F.
- Cut the tofu into long strips, about 1 inch thick (if you want crispier tofu coat it in 1 tablespoon of cornstarch).
- Slice the peppers and onions into slivers.
- Place the tofu and the vegetables in a large bowl and season with the fajita seasoning.
- Place on a baking sheet and roast for 25 minutes.
- Make the salsa by chopping up all the ingredients into small pieces and mixing them thoroughly.
- Make the guacamole by peeling the avocado, chopping all the ingredients into tiny pieces and mixing them thoroughly.
- Once finished remove from the oven. While the oven is still hot place the tortillas in to warm up for a couple minutes.
- On each tortilla add a bit of salsa, guacamole, vegan sour cream, peppers, onion, tofu, top with some vegan cheese and roll into a fajita.