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Looking for an easy meal as this week gets started? Try out a family favorite recipe, our easy oven fajitas. I originally found a version from Budget Bytes’, but found a few areas we could cut to reduce costs and use our own seasoning blend that I keep mixed up for tacos and enchiladas.
A few ways to make this recipe even cheaper:
- Double the veggies and reduce the amount meat.
- Add in cooked pinto or black beans as you put together your fajitas.
- Use chicken thighs rather than chicken breast or look for mark down steak and slice it in thin strips.
One of the great things about our easy oven fajitas is that you can prep everything in the morning, stick the pan in the fridge, and then just place it in the oven at dinnertime. Oh, and did I mention it’s all in the same pan?! One dirty pan makes my mama heart happy.
Pull out some tortillas, cheese, sour cream, salsa, and guacamole and other favorite toppings. Really, the meat and veggies have so much flavor that you can go as little or big on the extra toppings as you like. We tend to just do sour cream and cheese. Some of our other favorite sides for oven fajitas, in addition to the usual taco/fajita toppings, are black beans, yellow rice, and corn.
Given the option, one of my kids would choose to eat every meal at Moe’s Southwest Grill. That’s obviously not nutritionally OR financially responsible, so we have to make do with recreating it at home. This particular child has told me that this chicken, when put on a quesadilla with cheese, “is 90% as good as Moe’s,” which I take as a high compliment!
Side note: This oven fajita chicken chicken is 100% keto/paleo/gluten-free, but obviously the toppings and sides are where you can get into trouble. Eat the chicken and vegetables over cauliflower rice and choose toppings appropriate for your diet!