Description
A simple and flavorful one-pan chicken fajita bake featuring tender chicken breasts, colorful bell peppers, and onions, all seasoned with classic fajita spices and baked to perfection. Perfect for a quick and easy weeknight dinner.
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 large yellow onion, sliced into thin strips
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lime, cut into wedges, for serving
8 small flour tortillas, warmed, for serving
1/4 cup fresh cilantro leaves, chopped, for garnish
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper. Mix well to create the fajita seasoning.
Place the sliced chicken breasts, red bell pepper, green bell pepper, yellow bell pepper, and yellow onion in a large mixing bowl.
Drizzle the olive oil over the chicken and vegetables. Sprinkle the fajita seasoning evenly over the mixture.
Toss everything together until the chicken and vegetables are evenly coated with the oil and seasoning.
Spread the chicken and vegetable mixture evenly in a single layer on a large rimmed baking sheet or in a 9×13-inch baking dish.
Bake in the preheated oven for 25 to 30 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh cilantro and serve with lime wedges and warmed flour tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes