One-Pan Chicken Fajita Bake
A flavorful and easy 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 weeknight dinner!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
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, juiced
2 tablespoons fresh cilantro, chopped
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper.
Add the chicken strips to the bowl and toss with 1 tablespoon of olive oil and the spice mixture until the chicken is evenly coated.
In a large baking dish or rimmed sheet pan, arrange the sliced bell peppers and onions in an even layer.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and toss to coat evenly.
Place the seasoned chicken strips on top of the vegetables in a single layer.
Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender.
Remove from the oven and squeeze the lime juice over the chicken and vegetables.
Sprinkle with chopped fresh cilantro before serving.