These Oven Baked Chimichurri Chicken Fajitas are bursting with bright fresh flavors thanks to a vibrant green chimichurri sauce. Succulent strips of chicken breast marinate in the sauce before being oven baked and folded in between tortillas with bell pepper, red onions and grape tomatoes. Fajitas have never been easier!
Fajita lovers, rejoice! I’ve found the perfect way to not only make fajitas, but have also summer-ized them. I’m thinking if you can winterize things, you can surely summer-ize them, right? The bright, fresh flavors are just spot on. The fact that I can prepare these on a weeknight without manning a grill and with four children underfoot? That’s the definition of a winning fajita recipe in my book!
A vibrant green chimichurri sauce of cilantro, parsley and garlic and spiked with red pepper flakes and cumin comes together in just minutes after taking a whirl in the blender. Succulent strips of chicken breast that have been marinated in the chimichurri sauce then oven baked before being folded in between tortillas with bell pepper, red onions and grape tomatoes.
I’ve tried several oven baked fajita recipes, and although they’re easy, I’ve hated the fact that they’re baked in a 9×13 pan and the chicken and vegetables end up steaming instead of baking. The end result is a fajita mixture that’s sitting in a pool of liquid and limp vegetables. Wah, wah!
My oven baked fajitas are a bit different as the fajita mixture is baked in a single layer on a baking rack placed on a foil lined baking sheet. The end result? Slightly charred veggies that still have some bite and perfectly baked chicken and minimal clean up required. I do have to admit the cherry tomatoes that burst in your mouth when you bite into them might be my favorite part.
But back to that chicken… I don’t know about you, but our family loves chicken and we eat it numerous times a week and friends, chicken isn’t cheap. Especially when you’re feeding a family of six. (Sure, the baby doesn’t eat solid foods yet, but I’m still calling it a family of six.)
A month or so ago, I discovered Zaycon Fresh. Zaycon Fresh offers delicious, high quality, farm-fresh food at more than 30% off grocery store prices. Here in Cleveland, boneless skinless chicken breasts are usually around $4/pound. I try and only purchase them when they’re buy one, get one free and then buy a few extra to put in the freezer. With Zaycon, you not only get them at a cheaper price – they’re currently listed at $1.89/pound – but you’re able to place your order online and then pick them up at location convenient to ME.
I purchased my chicken online and then at the date and time of my event, I drove to my pickup location. Because it was my first time trying things, I was a few minutes early when I pulled up to the Zaycon truck. I simply had to show the driver my receipt and he placed my order in my car for me. The whole process took less than five minutes! The fact that I didn’t have to unbuckle four children from car seats, walk to the back of a store to get chicken, pay for my groceries and then buckle everyone back up? AMAZING!
Another positive is that the case of chicken breasts was 40 pounds. Yes, four zero. That meant that that evening after I got everyone to bed I was able to repackage everything how I liked and stock my freezer. This process took less than an hour for my husband and I to complete and was a breeze thanks to using my Food Saver machine and their quart and gallon size bags.
- 1 bunch cilantro
- 1 bunch parsley
- 3 cloves garlic
- ½ red onion, sliced
- 1 tablespoon salt
- 1 teaspoon pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin
- 2 tablespoons red wine vinegar
- juice of 1 lemon
- ½ cup olive oil
- 2-3 pounds Zaycon Fresh Boneless Skinless Chicken Breasts, cut into bite sized strips
- 1-1/2 red onions, sliced
- 1 pint grape tomatoes
- 2 red peppers, sliced
- 2 green peppers, sliced
- 12 fajita size tortillas
- lime wedges, for serving
- In a blender carafe, add all ingredients and blend until well combined and desired consistency.
- In a gallon size zip top bag, add chicken and half of chimichurri sauce. Refrigerate and allow to marinate for at least 30 minutes but no longer than 2 hours.
- Preheat oven to 400 degrees.
- In a large bowl, stir together marinated chicken, peppers, onion and tomatoes. Spread into a single layer over a cooling rack nestled into a foil lined baking sheet. (This will likely mean using two baking sheets.)
- Bake for 25-30 minutes until chicken is cooked through.
- Serve fajita mixture in tortillas with additional chimichurri sauce and lime wedges.
So what’s left to say? Grab your case of chicken and your Summer’s garden bounty and make these fajitas happen! Invite me for your fiesta and I’ll even bring the margaritas!
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I received a case of chicken from Zaycon Fresh at no charge but the choice to create a recipe using their product and sharing my thoughts and opions was, as always, my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.