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Baked Chicken Fajitas

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This baked chicken fajitas recipe gives you juicy chicken, tender-crisp peppers, and big Tex-Mex flavor with almost no mess, all cooked on one sheet pan for easy cleanup.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, sliced into thin strips
  • 2 bell peppers, sliced into strips
  • 1 onion, sliced into thin wedges
  • 2 tbsp olive oil
  • 2 tbsp fajita seasoning
  • 2 cloves garlic, minced (optional)
  • Juice and zest of 1 lime
  • Salt and black pepper to taste
  • 4 tortillas, warmed
  • Toppings: cilantro, salsa, avocado or guacamole, sour cream or Greek yogurt, shredded cheese, hot sauce

Instructions

  1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
  2. Slice chicken into thin strips. Pat dry with paper towels.
  3. Slice bell peppers and onion into even strips, keeping them about the size of the chicken.
  4. Mix oil, fajita seasoning, minced garlic, salt, pepper, and lime zest in a large bowl. Add chicken and veggies, tossing well to coat.
  5. Spread everything on the sheet pan in a single layer, ensuring not to crowd.
  6. Bake at 425°F (220°C) for 18–22 minutes until chicken is cooked through (165°F/74°C).
  7. Squeeze fresh lime juice over the pan. Adjust salt to taste. Load warm tortillas with chicken and veggies, add toppings, and serve hot.

Notes

Do not crowd the pan. Pat chicken dry and oil lightly for best browning. Check for doneness with a thermometer.

Nutrition

Find it online: https://diyprzepisy.com/baked-chicken-fajitas/

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