One-Dish Oven Baked Fajitas

oven baked fajitas in a white baking dish with fajita ingredients in separate bowls around fajita bake

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

Course Main Course

Cuisine Mexican

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 137kcal

Author Sara

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.

Nutrition