Description
A quick and easy one-pan baked chicken fajita dish that delivers bold, smoky flavors with minimal effort. Perfect for busy weeknights, this meal combines tender chicken, caramelized peppers and onions, and melted cheese for a satisfying dinner.
Ingredients
- 1.5 to 2 pounds boneless, skinless chicken breasts, cut into 1-inch strips or cubes
- Bell peppers (red, yellow, orange, or green), sliced into half-inch strips
- 1 large yellow onion, sliced into strips
- 2 tablespoons extra virgin olive oil
- 1 packet fajita seasoning (or homemade blend of cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper)
- 1 cup shredded Mexican blend cheese or mix of cheddar and Monterey Jack
- Fresh lime juice, for serving
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large half-sheet baking pan (18×13 inches) with parchment paper or foil and lightly spray with non-stick cooking spray.
- Rinse and pat chicken breasts dry with paper towels. Cut into uniform 1-inch strips or cubes and place in a large mixing bowl.
- Slice bell peppers and onions into strips roughly the same width as the chicken pieces. Add to the bowl with the chicken.
- Drizzle olive oil over the chicken and vegetables. Sprinkle fajita seasoning evenly over the top. Toss thoroughly until all ingredients are well-coated.
- Transfer the mixture to the prepared baking sheet, spreading it out in a single layer. Do not overcrowd the pan; cook in batches if necessary.
- Bake for 20 to 25 minutes. Halfway through, stir the mixture gently to ensure even cooking and browning. Chicken is done when internal temperature reaches 165°F (74°C) and vegetables are tender with slightly charred edges.
- Remove pan from oven and sprinkle shredded cheese evenly over the top. Return to oven for 2 to 3 minutes until cheese is melted and bubbly.
- Remove from oven and let rest for a couple of minutes. Squeeze fresh lime juice over the top and garnish with chopped cilantro. Serve immediately with warm tortillas, rice, or beans.
Notes
Ensure chicken and vegetables are cut into uniform sizes for even cooking. Pat chicken dry before seasoning to help spices adhere and prevent steaming. Do not overcrowd the pan, as this will cause vegetables to steam rather than roast. For a dairy-free option, skip the cheese or use a plant-based alternative. For a vegetarian version, substitute chicken with pressed and cubed tofu.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 3
- Protein: 32
Keywords: fajita chicken, baked chicken, one pan dinner, easy weeknight meals, cheesy chicken, healthy dinner, meal prep, gluten-free option