Description
A flavorful and easy One-Dish Chicken Fajita Bake featuring tender chicken breasts, colorful bell peppers, and onions seasoned with classic fajita spices. Perfect for a quick, wholesome dinner that can be served with lettuce wraps, sweet potatoes, cauliflower rice, or tortillas.
Ingredients
Scale
Chicken and Vegetables
- 1 lb boneless, skinless chicken breasts or thighs, sliced
- 4 bell peppers, any color, sliced
- 1/2 medium onion, sliced
Seasonings and Oil
- 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
- 1 Tablespoon avocado oil
Instructions
- Preheat the oven: Preheat your oven to 375℉ and prepare a large rimmed baking sheet by lining it with parchment paper for easy cleanup.
- Combine ingredients: On the prepared baking sheet, mix the sliced chicken, bell peppers, onion, all the seasonings, and avocado oil thoroughly, ensuring everything is evenly coated.
- Bake the fajita mixture: Place the baking sheet in the oven and bake for 22 minutes until the chicken is fully cooked through and the vegetables are tender and slightly caramelized.
- Serve: Serve your fajita bake in your preferred way—using lettuce wraps, over a sweet potato, on cauliflower rice, or inside corn tortillas with your favorite fajita toppings like sour cream, guacamole, or cheese.
Notes
- This dish captures all the flavor and sizzle of restaurant fajitas with minimal effort and mess.
- You can substitute avocado oil with olive oil if preferred.
- For extra spice, add a pinch of cayenne pepper or a dash of hot sauce before baking.
- Use chicken thighs for more tender and juicy results, or chicken breasts for leaner meat.
- Leftovers keep well in the fridge for up to 3 days and can be reheated easily.
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: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 75 mg
