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