Oven-Baked Chicken Fajitas

Oven-Baked Chicken Fajitas

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  • 2 cups onion, sliced into strips
  • 4 tsp chili powder
  • 3 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp Celtic sea salt
  • 2 lbs chicken breasts, cut into strips
  • 2 15 oz cans diced tomatoes with green chilis
  • 2 cups bell pepper, sliced into strips variety of colors, fresh or frozen
  • 1 cup green beans, fresh or frozen Optional
  • 4 cups cauliflower rice
  • olive or coconut oil cooking spray


  • Preheat oven to 400°F.
  • Spritz a medium skillet with cooking spray and add onions. Saute until translucent.
  • While the onions are sauteing, mix together dry spices.
  • Place chicken strips in a large bowl, add the spice mixture and toss to coat.
  • To the coated chicken, add the sauteed onions, tomatoes, peppers and green beans (optional). Stir to combine.
  • Spritz a 9x13 baking dish with cooking spray. Pour in the chicken fajita mixture and bake uncovered for 35-40 minutes or until chicken is cooked through and vegetables are tender.
  • In the last five minutes of baking, steam the cauliflower rice in a pot on the stove or in the microwave.
  • Serve chicken fajitas over Cauliflower Rice.


1 serving = 4 oz. protein, 2 cups vegetable
Phase II Variation: Add 4 tablespoons coconut or MCT oil to the seasoning mixture. (Some practitioners may allow coconut and MCT oil in Phase I)