One-Pan Chicken Fajita Bake

One-Pan Chicken Fajita Bake ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 2 tbsp fajita seasoning blend
• 1 lime, juiced
• 0.5 tsp salt
• 0.25 tsp black pepper
• 8 flour or corn tortillas
• 0.5 cup sour cream or Greek yogurt
• 0.5 cup salsa
• as needed fresh cilantro, chopped

How to make One-Pan Chicken Fajita Bake

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easier cleanup.
2. Cut the 1.5 pounds of boneless, skinless chicken breasts into 1/2-inch thick strips. Slice the 3 bell peppers (red, green, yellow) and the 1 red onion into similar-sized strips.
3. In a large bowl, combine the sliced chicken, bell peppers, and red onion. Drizzle with 2 tablespoons of olive oil, then sprinkle evenly with 2 tablespoons of fajita seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
4. Toss all ingredients together thoroughly to ensure the chicken and vegetables are well coated with the seasoning.
5. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan, as this can steam the vegetables instead of roasting them.
6. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the vegetables are tender-crisp.
7. For a slight char, carefully switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.
8. Remove the baking sheet from the oven and squeeze the juice from 1 fresh lime over the cooked fajita mixture.
9. Serve the hot chicken fajita bake immediately with warm tortillas, a dollop of sour cream or Greek yogurt, your favorite salsa, and a sprinkle of fresh cilantro.

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