When the clock is ticking and dinner needs to be ready without a fuss, this one-pan chicken fajita bake feels like a small victory. The colorful peppers and onions roasting alongside juicy chicken strips fill the kitchen with a smoky, spicy aroma that instantly lifts the mood.
I remember the first time I made this dish after a long day. The sizzling sounds from the oven and the vibrant reds, greens, and yellows of the peppers made it impossible not to smile. As I plated it, the warmth from the freshly baked meal was comforting, and the tang of lime squeezed over everything added just the right brightness. It’s that kind of meal that feels like a reward for surviving the day.
- All cooked in one pan, which means less cleanup and more time to relax.
- Bright, fresh veggies combine with tender chicken for a balanced and colorful plate.
- The blend of traditional fajita spices gives every bite a flavorful punch.
- Ready in under 40 minutes—perfect for busy weeknights.
- Garnished with fresh cilantro and lime for a fresh finish that wakes up your taste buds.
If you’re worried about juggling too many dishes or complicated steps, this recipe keeps it simple and satisfying. The oven does all the work, so you can set it and forget it while you unwind or check in with family.
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One-Pan Chicken Fajita Bake
- Total Time: 35 minutes
- Yield: 4
Description
A quick 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 for an 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 medium 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)
Fresh cilantro leaves, chopped (for garnish)
Instructions
Preheat the oven to 400°F (200°C).
In a large mixing bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper.
Add the olive oil to the spice mixture and stir until well combined.
Add the chicken strips to the bowl and toss to coat evenly with the spice and oil mixture.
Add the sliced red, green, and yellow bell peppers and the sliced onion to the bowl. Toss everything together until the vegetables are evenly coated with the seasoning.
Spread the chicken and vegetable mixture evenly in a single layer on a large rimmed baking sheet.
Bake in the preheated oven for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
Remove from the oven and let rest for 2 minutes.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
FAQ
Can I make this recipe ahead of time?
Absolutely. Prepare and bake it as directed, then store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to keep the veggies tender.
Can I swap the chicken for another protein?
Yes, though cooking times might vary. Thinly sliced steak or tofu could work well with the same seasoning.
Is this recipe spicy?
It has a gentle kick from the chili powder and crushed red pepper flakes but nothing overwhelming. You can always adjust the spice levels to your taste.
What can I serve it with?
This bake pairs beautifully with warm tortillas, rice, or a simple side salad for a complete dinner.
Give this one-pan chicken fajita bake a try when you want dinner to be easy, colorful, and full of flavor. Don’t forget to save this recipe for the next time you need a quick, satisfying meal that everyone will love.