{Cooking with Salt} Baked Fajita Bowls

Happy Snowmageddon Monday! It’s time for that recipe post I mentioned the other day! Actually it’s better that I’m posting this up today because I ended up making these for dinner on Thursday night which allowed me to take a photo of the process for my blog.


Just kidding! I didn’t even light anything on fire! At least not this time.

This recipe is adapted from a food blog called Budget Bytes. You may have heard of it before and if you haven’t, you should really check it out. Her recipes are amazing and very easy on the wallet. Plus in her “about me” picture she is holding a bottle of Sriracha which I think equals 100 bonus points.

The best part about this recipe is that I’m pretty sure a monkey on prescription drugs could make it without screwing it up. Take it from this girl who can’t even cook something in a crock pot correctly. You may be wondering…how do you screw up a crock pot meal? Well I not only ruined dinner (which was supposed to be chicken), but I also completely destroyed our crock pot in the process. It was so far gone that we had to throw it out. Sorry, husband.

Salt’s Fiesta in Your Face Fajita Bowls

This recipe claims this feeds 4 people, but in my house it feeds 2. One of which is a 2 year old and the other of which is me as I destroy the rest of it unassisted. 

Here’s what you need:

For the Fajita Seasoning:

  • 1 tbsp chili powder
  • ½ tbsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp cumin
  • ⅛ tsp cayenne pepper
  • 1 tsp sugar
  • ¼ tsp salt
  • ½ tbsp corn starch

You could also buy packaged fajita seasoning, but I think this tastes WAY better. The original recipe calls for onion powder, but I omitted it because I don’t think it’s necessary. I also did my namesake a huge disservice and cut the salt a bit.

For the Fajitas:

  • 1 large white onion
  • 1 medium red bell pepper
  • 1 medium orange bell pepper
  • 1 medium yellow bell pepper
  • 1 lb. (roughly) of chicken breast
  • 2 tbsp cooking oil
  • A bowl


Preheat your oven to 400 degrees. Mix all the ingredients listed above for the seasoning and set it aside. Then cut up all your onion and peppers. This will be the hardest thing you have to do. Sometimes I even buy the precut stuff at the grocery store if I’m short on time or feeling supremely lazy. I don’t think I need to remind anyone of this, but be careful with knives. Preparing these fajitas landed me in the emergency room in December when I sliced into the top of my finger while working on the red bell peppers. I have a photo of it, but I’ll spare you. At least it was a brand new knife so they were able to glue my finger back together rather than stitch it.

Anyway, place the onions, peppers, and bits of your finger in a 8×8 glass baking dish. I only say 8×8 baking dish because that’s all I have. I think a variety of sizes will work just fine.

Next cut the chicken into thin strips. Add it to your onion/pepper medley.

Add the oil. The original includes vegetable oil, but I use olive oil. Add seasoning that you hopefully already made beforehand, mix it all up and get everything covered really well. Then throw it in the oven.

Sit back and drink some wine.

Bake for 35 – 40 minutes, stirring halfway through. I’ve found that 17 minutes + 17 minutes works perfectly for mine, but every oven is different and it might vary based on the size of the dish you are using.


Okay so I am not a food photographer, but I promise you that this tastes AMAZING. Put some in a bowl and then go completely wild with toppings. Here’s what I usually put on mine to give you some ideas:

  • Hot sauce
  • Brown rice
  • Cheese (obviously)
  • Lettuce (sometimes)
  • Corn
  • Hot sauce
  • Salsa
  • Jalapenos
  • Light sour cream
  • More hot sauce

So many options. I’m sure you could think of a lot of fun ways to dress this recipe up. One thing is for sure though…it’s practically idiot proof, pretty darn healthy, and SO SO SO GOOD. Even the most finicky two year old will ask for seconds. And then she won’t get any because I already ate the rest of it.

Do you like fajitas? Please let me know if you try this recipe out! I’d love to know what you think!

Today is the very last day to enter The Color Run giveaway! The winner will be announced tomorrow!

I hope everyone had a great weekend!

~ Salt


17 thoughts on “{Cooking with Salt} Baked Fajita Bowls

  1. Mar on the Run! says:

    mmm…. I just crocked a pot of chicken tortilla soup. It’s supposed to last me the week but one, I dumped a bowl of it all over the floor (eating #FAIL) and two, I’ve had several servings already (food prep #FAIL) but YUMMY!! Life is to be enjoyed in the moment 😉

      • Mar on the Run! says:

        LOL.. let me tell you why this is funny, I destroyed my crock pot about 2 months ago by melting the dials leaving it on the stove while cooking something else. #COOKINGFAIL HA!

  2. piratebobcat says:

    I know they taste good, but I think Mex restaurants should have two sections – a fajita and a non-fajita. When someone at a table next to us orders them, the sizzling smoke always makes my clothes smell the rest of the night!

  3. txa1265 says:

    I actually think your picture looks great! We love cooking up stuff like this – but I have to moderate on the hot stuff because I’m the only one who can tolerate it (cook to the lowest tolerance point is always a good rule of thumb).

    Thanks for sharing!

  4. Meg says:

    I am totally trying this! Now that the Mr. will be home evenings again and we will be having family meals, we need some ideas. And he is a chicken man so I think it’ll be easy to convince him we need these! I’ll let you know how it goes!

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