Enjoy all the sizzle and flavor of a restaurant in the comfort of your own home with our One-Dish Chicken Fajita Bake!
Fajitas…a sensory experience.
With the enticing spicy smells, the sizzling sound of the chicken and veggies, and finally the mouth-watering taste, it’s hard to think about anything else when you’re enjoying fajitas – they’re always that good. The one thing that makes them better? Saving time by making them at home – and avoiding a wintery cold-weather snap.
Cook – and look – like a pro on a regular weeknight or special occasion.
This One-Dish Chicken Fajita Bake makes you look good with very little effort. With less than 10 ingredients that you likely already have on hand, this dish preps in just 10 minutes and can be on your table in just over a half hour. Hearing crickets? No worries, it’s just your family or dinner guests shocked into silence by the delectable dish that tastes almost too good to be served by someone they know.
Enjoy all the sizzle and flavor of a restaurant in the comfort of your own home with our One-Dish Chicken Fajita Bake Click To Tweet
Looking to save more time?
As if there weren’t enough reasons to love this recipe, this One-Dish Chicken Fajita Bake is ideal to prep a day or two before you’re going to cook it. Slice up your chicken, make your fajita seasoning and pre-chop the peppers and onions –and your adulting like a boss!
The only thing left to do is toss the chicken and vegetables with oil and taco seasoning right in the pan (bonus points for doing this a day or two to really embed the fajita spices into the chicken), which eliminates the need for any extra bowls to wash later. Line the baking sheet with parchment paper and clean-up is literally in the {garbage} bag.
Variety is the spice of life.
A slight play on words is acceptable as this dish is indeed full of yummy spices and the serving options for this One-Dish Chicken Fajita Bake are limitless. Whether you cool things down by wrapping all the pieces into a lettuce wrap, mound them atop a bowl with cauliflower rice or make it heartier by stuffing it all into a sweet potato or corn tortilla, we dare say that there’s no wrong way to eat a fajita.
Each one is the perfect vehicle for a giant dollop of guacamole and your favorite salsa. If you have the hankering for a more authentic feel, please do sprinkle on some shredded jack cheese, crumbled cotija cheese or a little full-fat organic sour cream.
For the cauliflower rice option, you can either make your own using this recipe, buy it already grated in the produce section (both Trader Joe’s and Green Giant have products like these) or grab a bag of frozen organic cauliflower rice from Trader Joe’s for a super quick heat-and-eat option. Of course, if rice is your thing, you can also serve this chicken fajita bake that way, too.
Now that we’ve wiped that little drop of drool that mysteriously appeared from talking about these fajitas – let’s get cookin’! Be sure to share with us over on IG if you prep or cook it up…we love to see what’s going on in your kitchen!
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One-Dish Chicken Fajita Bake
Enjoy all the sizzle and flavor of restaurant fajitas in the comfort of your home with our One-Dish Chicken Fajita Bake!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: Serves 4-5 1x
- Category: Entree, One-Dish
- Cuisine: Mexican
Ingredients
- 1 lb. boneless, skinless chicken breasts or thighs, sliced
- 4 bell peppers, any color, sliced
- ½ medium onion, sliced
- ½ tsp. chili powder (such as Simply Organic)
- ¼ tsp. paprika (such as Simply Organic)
- ¼ tsp. garlic powder (such as Simply Organic)
- ¼ tsp. cumin (such as Simply Organic)
- ¼ tsp. dried oregano (such as Simply Organic)
- ¼ tsp. salt
- ⅛ tsp. black pepper
- 1 Tbsp. avocado oil
Instructions
- Preheat oven to 375℉. Line a large rimmed baking sheet with parchment paper.
- On the baking sheet, mixed chicken. peppers, onions, seasoning and avocado oil together.
- Bake for 20-22 minutes or until chicken is cooked through and vegetables are tender.
- Serve with lettuce wraps, over a sweet potato, on top of cauliflower rice or in a corn tortilla with all of your favorite fajita fixings.
Notes
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 284
- Sugar: 3g
- Sodium: 231mg
- Fat: 5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
Make it now & pin it later!
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
Tracy says
Oh my this looks great – and super easy! I always over cook my veggies when I try to make them on the stovetop. Definitely going to add this to next weeks menu to try!
Jessica Beacom says
Right! It’s so easy to overcook fajita veggies on the stovetop because we’re often going for the ‘charred and caramelized’ look you get at restaurants – which is hard to do at home because it’s hard to get the pan hot enough (unless using cast iron) and we often overcrowd the pan so they do more sweating and steaming than charring.
I find the oven method to be a nice compromise and with it being so easy – it’s my new go-to method for fajitas. Enjoy!
Katy says
Wanted to put a word of warning out for others that our chicken was still raw after 22 minutes. We continued cooking for 10 more minutes before our oven turned off from overheated (dang apartment dilemmas!) so I just left the door shut and turned it back on when we could get it back on. Needless to say, glad we weren’t have guests over for dinner and weren’t overly hungry. I don’t know how long it ended up taking in total, but it was much much more than 22 minutes, even with an oven that would stay on. 😉 I’m sure it will still be delicious, as all these recipes are!
Jessica Beacom says
Hey Katy,
Sorry to hear your chicken took longer to cook that what we’d found during recipe testing. I tend to cut my veggies and chicken pretty thin to make cooking faster (and use the convection feature on my oven when I need it done really fast).
Bummer about that oven! You could toss everything into a large skillet and go the stovetop route in a pinch too. I’ve even done it on the grill using a cast iron skillet. Thanks for taking the time to comment.
Jordan Davidson says
Do you think this would make a good freezer meal? I was thinking of cutting everything up and coating it with the oil & seasoning and then freezing. Hopefully it would still cook the same if I defrost overnight in the refrigerator and cook as directed? Trying to cut down on kitchen time this year with some freezer cooking ????
Jessica Beacom says
Hi Jordan,
This should do fine going from freezer >> fridge >> oven as you described. The peppers and onions likely won’t get that nice caramelization that they do when they’re fresh (not frozen) but if you don’t mind then I’d say go for it. We’d love to hear how it turns out (and if you had to modify it in any way – oven temp, etc.) so we can add that the post and recipe. Thanks!
Hannah says
I’m new to paleo and cooking, to be honest, and this was the perfect meal to prepare for a few days as a college student! It was so delicious!
Jessica Beacom says
Hey Hannah,
So great to heat that you loved this dish!
Sara says
This looks amazing and super easy to make. Can’t wait to try it!
Jessica Beacom says
Hope you enjoy it!
Keisha M. says
Is there a subsititute for the avocado oil? I have a food allergy to avocado and would like to avoid it. Would EVOO work?
Jessica Beacom says
Yes, olive oil will work.
Linda says
I made this last night and it was so Goooooood! Served with a salad – Perfect meal!!
Thanks for sharing all your delicious recipes. I look forward to your emails.
Margo S. says
Can this dish be modified by using a Rotisserie chicken instead of raw chicken?
Jessica Beacom says
Yes, I would toss the peppers and onions with half of the seasoning and roast them until crisp tender then add the rotisserie chicken (tossed with the remaining spice mix) to the pan and continue cooking until the vegetables are done to your liking and the chicken is heated through.