Description
This One-Dish Chicken Fajita Bake lets you enjoy the vibrant flavors of traditional fajitas baked all together for a quick, easy, and healthy meal. Tender chicken breasts and colorful bell peppers are seasoned with classic fajita spices and cooked in one pan, making cleanup a breeze. Perfect served in lettuce wraps, over sweet potatoes, cauliflower rice, or wrapped in corn tortillas with your favorite toppings.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts or thighs, sliced
Vegetables
- 4 bell peppers, any color, sliced
- 1/2 medium onion, sliced
Spices & Seasonings
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon fine salt
- 1/8 teaspoon black pepper
Oil
- 1 Tablespoon avocado oil
Instructions
- Preheat Oven. Preheat your oven to 375 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Combine Ingredients. On the prepared baking sheet, place the sliced chicken, bell peppers, and onion. Sprinkle the chili powder, paprika, garlic powder, cumin, dried oregano, salt, and black pepper evenly over the ingredients. Drizzle the avocado oil on top, then toss everything together to ensure the chicken and vegetables are evenly coated with the seasoning and oil.
- Bake. Place the baking sheet in the oven and bake for 22 minutes or until the chicken is fully cooked through and the vegetables are tender, stirring halfway through if desired for even cooking.
- Serve. Once cooked, serve your chicken fajita bake with lettuce wraps, over baked sweet potatoes, on cauliflower rice, or inside warm corn tortillas along with your favorite fajita toppings like sour cream, salsa, or guacamole.
Notes
- Use chicken breasts or thighs depending on your preference for lean or juicier meat.
- To add extra depth, consider adding sliced jalapeños or a squeeze of fresh lime juice before serving.
- For a lower-carb option, serve in lettuce wraps or over cauliflower rice instead of tortillas.
- Make sure not to overcrowd the baking sheet to ensure even cooking and caramelization.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 213 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 70 mg
