Kitchen notes · a little help before you start
Baked Chicken Fajitas
A tray of chicken fajitas makes an inviting dinner to share when everyone is hungry. Peppers and onion soften around the seasoned chicken, with lime ready to brighten the plate.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American · Mexican
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Coat the whole tray mixture
Drizzle oil over the chicken and vegetables, sprinkle with taco seasoning and toss so the coating reaches everything.
2. Use a thermometer for chicken
Check for 165°F at the center of the chicken, alongside the stated baking window.
3. Lime after baking
Top the cooked chicken and vegetables with lime juice after they come out of the oven, before serving.
Get to know the ingredients
Chicken strips
Cut boneless, skinless breasts into strips before arranging them with the onion, garlic and peppers in the baking dish.
Lengthwise pepper slices
Slice the peppers lengthwise, using red, green and yellow peppers for the tray.
Minced garlic
Mince the cloves before mixing them among the onion, peppers and chicken, ready for coating with oil and seasoning.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Baked Chicken Fajitas
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Lime over the hot fajitas
Once the chicken is cooked through, add lime juice and any chosen fajita toppings before bringing the tray to the table.
A little more help as you go
Two oven vessels are included
Use the rectangular baking dish or a foil-lined rimmed sheet pan for holding the chicken and vegetables together.
Reheat leftovers in a skillet
Keep leftovers covered in the refrigerator for up to three days, then reheat them in a skillet.
A few questions you might have
Is the onion cooked separately?
It goes into the baking dish with garlic, sliced peppers and chicken, then everything is oiled, seasoned and baked together.
Does the lime juice go into the coating bowl?
The coating uses oil and taco seasoning. Lime juice is added over the finished fajitas after baking.
Can I use a rimmed sheet pan?
Yes. A foil-lined rimmed sheet pan is included alongside the baking dish for the chicken and vegetable mixture.
Should I cut peppers across or lengthwise?
Slice both peppers and onions lengthwise before baking them together.
Do I sear the chicken first?
The strips go directly into the oven dish with vegetables, are tossed with coating and bake until cooked through.
Any more cooking tips?
Use red, green and yellow bell peppers for a wonderfully colorful dish. Slice the onions and peppers lengthways. Cook the chicken until the meat thermometer reads 165 F. Any baked chicken fajita leftovers can be stored covered in the fridge for up to 3 days and reheated in a skillet.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: deliciousmeetshealthy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
