A restaurant-style chicken fajita recipe without the fuss and virtually no clean up? Bring it on!
Perfect for parties and busy weeknights.
Seriously. This recipe is a lifesaver. Not only will you be saved from boring chicken breasts and broccoli but in the time it takes you to put on shoes and a coat, drive to your local Mexican restaurant, order and wait for your meal – this one-dish chicken fajita bake can be on the table.
Keeping the recipe to just a handful of ingredients and using just one dish means it’s perfect for a busy weeknight and for parties when you want to actually be hanging out with your guests and not in the kitchen cooking and stirring. Remember, the reason you had the party was to enjoy your friends and family, not to be slaving away in the kitchen all night.
One pan = Easy breezy clean up.
Tossing the chicken and vegetables with oil and taco seasoning right on the pan means no extra bowls to wash. And when you line the baking sheet with parchment paper clean up is even easier.
This recipe uses just a few common spices you probably already have on hand to keep it really clean – however, if you prefer the convenience of store-bought Whole30-approved taco seasoning, check out this one from Primal Palate.
Have it your way.
We can’t possibly choose a favorite here. There’s just too much deliciousness going on here with the cool, crisp lettuce wraps and the burrito bowl-style cauliflower rice and the post-workout ‘eat all the things’ stuffed sweet potato. Each one is the perfect vehicle for a giant dollop of guacamole and your favorite salsa. If you’re feeling primal, feel free to sprinkle on some shredded jack cheese, crumbled cotija cheese or a little full-fat organic sour cream to take this dish over the top.
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.
Let’s eat!
Oh, dear reader. We’ve kept you long enough and chances are good that you’re just dying for some chicken fajita goodness to break up the monotony of the week so here’s the recipe!
¡Buen Provecho!
That’s Spanish for ‘Enjoy your meal’. See how fancy we are?!
- 1 lb. boneless, skinless chicken breasts or thighs, sliced
- 4 bell peppers, any color, sliced
- ½ medium onion, sliced
- ½ tsp. chili powder
- ¼ tsp. paprika
- ¼ tsp. garlic powder
- ¼ tsp. cumin
- ¼ tsp. dried oregano
- ¼ tsp. sea salt
- ⅛ tsp. black pepper
- 1 Tbsp. avocado oil
- 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.
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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!
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!
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!
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.