This one-dish oven baked fajita recipe is bursting with southwest flavor and makes an easy weeknight meal! Perfect for chicken fajita salads, burrito bowls, or classic fajitas.
Some sort of Mexican dish is typically on our weekly meal plan. And we can never go wrong with these oven baked fajitas. So many ways to use this recipe – my favorite being chicken fajita salads. And don’t forget some homemade guacamole or cilantro lime dressing when making this.
Recipe Features
EASY: The chicken breasts and bell peppers are all cooked together in one dish, making it a super easy weeknight dinner.
GREAT FOR MEAL PREP: This can easily be prepped up to 2 days in advance, or can be made and stored in the fridge and reheated throughout the week.
VERSATILE: Turn this fajita bake into homemade burrito bowls, chicken fajita salads, or classic fajitas!
Ingredients
Ingredient Notes
Chicken breasts – I recommend chicken breasts specifically for these oven baked fajitas and not chicken thighs. The recipe calls for 1.5 to 2 pounds of chicken breasts.
Clean food tip: I prefer to buy organic chicken - this means that the chickens were fed organic feed and not given any antibiotics. If organic isn’t an option for you, don’t shy away from conventional chicken –it still tastes great and works perfectly in this recipe.
Bonus points if you can also find chicken that has an animal welfare certification like “Animal Welfare Approved”, “Certified Humane”, or “Global Animal Partnership”- these mean they follow a more rigorous standard around the chickens' living condition.
Sweet bell peppers – use any combination of red, yellow, or orange bell peppers.
Onion – I use a yellow onion, but you could use a sweet onion or even a red onion.
Seasoning mix – I highly recommend using my homemade taco seasoning for these oven baked fajitas (it is so easy to whip together), but you can easily use a packet of seasoning. If using store-bought, use 2 packets of seasoning.
Tapioca - used to help create a sauce for the fajitas. You can use arrowroot or corn starch in its place.
Step-by-Step Instructions
Step 1: Preheat oven to 400. Place sliced bell peppers and sliced onions in a 9x13 baking dish. Push peppers/onions off to the sides and place the chicken breasts flat on the bottom of the dish. Drizzle the chicken and bell peppers/onion with 2 TBSP extra-virgin olive oil and sprinkle dish with the seasoning.
Step 2: Bake for 25-30 minutes. If chicken is not at 165 at this time, continue baking until chicken breasts are cooked. Stir peppers half way through to ensure even cooking.
Tip: while the chicken and veggies are cooking, prepare any toppings you want for your fajitas or fajita salads\bowls.
Step 3: After chicken has cooked, remove from baking dish and shred with 2 forks. Return shredded chicken back to baking dish and mix together with bell peppers and onions.
Now you can enjoy this easy fajita recipe for dinner.
My Favorite Ways to Enjoy This Fajita Bake
My favorite thing to do with these oven baked fajitas is make chicken fajita salads or burrito bowls. No matter how you enjoy this recipe, here are some suggested sides/toppings!
brown rice or cauliflower rice
guacamole
cilantro lime dressing
pico de gallo
black beans or pinto beans
mixed greens
lime wedges
shredded cheese and/or sour cream (if dairy is your thing😊)
Recipe FAQS
For sure! If buying store bought, you can either buy taco seasoning or fajita seasoning - use 2 packets of seasoning if using store-bought.
You can prep this fajita bake up to 48 hours in advance and store covered in the fridge until ready to bake. Or you can even bake ahead of time, store covered in the fridge, and re-heat throughout the week. It's perfect for meal prep!
Notes
Chicken breasts: I use roughly 1.5 pounds of chicken in this recipe. This is typically 2-3 chicken breasts. Total cooking time will vary pending the size of your breasts. If your chicken breasts are on the smaller side and cook quicker than the peppers, you can remove them from the dish and shred and add back once the peppers are done cooking.
Mix peppers: Mix the bell peppers and onions half way through baking time to ensure even cooking.
More Easy Recipes For You To Try
Eat Clean.Be Healthy!
-Sara
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
One-Dish Oven Baked Fajitas
Ingredients
Ingredients for the Baked Chicken Fajitas
- 1.5 lbs. chicken breasts (up to 2lbs. chicken will work)
- 4 large sweet bell peppers, thinly sliced (any variation of red, yellow, and orange)
- 1 yellow onion, thinly sliced
- 2 tbsp extra-virgin olive oil
- 4 tbsp homemade taco seasoning
- 1 tbsp tapioca starch (see notes)
Suggested Ingredients to Go Along with Fajita Bake
- brown rice
- guacamole
- cilantro lime dressing
- pico de gallo
- mixed greens
- black or pinto beans
- cilantro
- lime wedges
Instructions
- Preheat oven to 400.
- Place the sliced peppers and sliced onion in a 9x13 baking dish. Try to push the peppers and onions to the edges of the pan as much as possible to make room for the chicken. Place chicken breasts on the bottom of the dish (if you have some peppers underneath the chicken that's okay).
- Drizzle the chicken and veggies with olive oil. Next, mix the seasoning mix and tapioca starch together. Then sprinkle this over the chicken, peppers, and onions. (NOTE: if using store-bought seasoning, you do not need the tapioca starch - just sprinkle directly on chicken/veggies).
- Bake for about 25-30 minutes, or until the internal temperature of the chicken is 165 F (see notes). Mix peppers half way through baking time.
- Remove chicken breasts from the baking dish and shred with two forks. Place shredded chicken back in dish and mix with the pepper and onions.
- Enjoy!
Notes
- If your peppers are on the small side, I would use 5 peppers.
- Tapioca starch is used to thicken the sauce. The peppers will let off a lot of water as they are cooked and this helps to create a nice base for the chicken and peppers. You can sub arrowroot or corn starch in its place. If using store-bought seasoning, you can omit the starch all together.
- I use roughly 1.5 lbs. of chicken in this recipe. This is typically 2-3 chicken breasts. Total cooking time will vary pending the size of your breasts. If your chicken breasts are on the smaller side and cook quicker than the peppers, you can remove them from the dish and shred. Add back to dish once the peppers are done cooking.
- Calculated nutrition information is for the baked chicken, peppers, and onions. It does not include the suggested toppings for these bowls. Total nutrition will vary pending on the toppings you choose.
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