Description
A delicious 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.
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
8 small flour tortillas, warmed
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Instructions
Preheat the oven to 400°F (200°C).
In a large mixing bowl, combine the olive oil, 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.
Add the chicken strips to the bowl and toss to coat evenly with the seasoning mixture.
Add the sliced red, green, and yellow bell peppers and the sliced onion to the bowl. Toss everything together until well combined.
Transfer the chicken and vegetable mixture to a large baking sheet or oven-safe pan, spreading it out in an even layer.
Bake in the preheated oven for 25 minutes, stirring halfway through to ensure even cooking.
Remove the baking sheet from the oven and sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the chicken and vegetables.
Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and sprinkle chopped fresh cilantro over the top.
Serve the chicken fajita bake with warmed flour tortillas and lime wedges on the side for squeezing over the fajitas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes