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–+ servings
Chicken with peppers and onions cooked on a sheet pan.
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Baked Chicken Fajitas Recipe

You'll love these tender and juicy baked Chicken Fajitas with peppers and onions! It's so good and ready in less than 30 minutes! And cleanup is even faster!
Course dinner
Cuisine Mexican
Diet Gluten Free
Prep Time 5 minutes
Cook Time 25 minutes
0 minutes
Total Time 30 minutes
Servings 8
Calories 222kcal
Author Erin @ Suburban Simplicity

Equipment

Ingredients

Spice Mixture

  • 3 teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • dash of red chili pepper optional
  • salt and pepper to taste

Fajitas

  • 1 ½ pounds boneless skinless chicken breast sliced into thin strips - thighs also work
  • 1 red pepper cut into strips
  • 1 green pepper cut into strips
  • 1 yellow pepper cut into strips
  • 1 large onion sliced
  • 2 cloves garlic minced
  • 3 tablespoons olive oil
  • 2 teaspoons fresh lime juice
  • 3 tablespoons chopped cilantro optional
  • 8 flour tortillas or corn tortillas warmed for serving
  • optional toppings: sour cream salsa, avocado, quacamole, and cheese

Instructions

  • Preheat oven to 400 degrees. Mix spices together in a small bowl and set aside.
  • Place sliced peppers and onions on a baking sheet and top with sliced chicken. Sprinkle spice mixture and garlic on the chicken. Top all ingredients with olive oil and mix until well combined. Spread evenly in the pan. Roast in the oven for 20-25 minutes, turning once halfway through.
  • Place tortillas wrapped in foil in the oven for the last 5 minutes of cooking to heat through. Once the chicken and peppers are out of the oven, drizzle lime juice over the top and mix. Sprinkle on cilantro and serve in warm tortillas with your favorite toppings.

Video

Notes

  • For extra spice, try using a bit of dried red chili pepper or topping with jalapeno.
  • Chicken breasts or thighs work in the recipe.
  • Chicken should always be cooked to an internal temperature of 165 degrees F. 
  • This recipe would also be delicious with steak or shrimp.
Make Ahead: Make your spice mix and then chop your veggies and chicken. Place chicken and veggies in the fridge and follow the recipe as instructed from step 2. 
Leftovers: Store in the fridge in an airtight container for up to 5 days.
Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.
 

Nutrition

Calories: 222kcal | Carbohydrates: 16g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 125mg | Potassium: 499mg | Fiber: 2g | Sugar: 1g | Vitamin A: 930IU | Vitamin C: 60.9mg | Calcium: 39mg | Iron: 1.3mg