Description
A quick and easy one-pan chicken fajita bake loaded with colorful bell peppers, onions, and seasoned chicken breasts, all baked to perfection for a flavorful and healthy meal.
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 medium yellow onion, sliced into thin strips
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lime, cut into wedges (for serving)
1/4 cup chopped fresh cilantro (for garnish)
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper.
Add the chicken strips to the bowl and drizzle with 1 tablespoon of olive oil. Toss to coat the chicken evenly with the spice mixture.
Place the seasoned chicken strips in the center of a large rimmed baking sheet or ovenproof pan.
In the same bowl, add the sliced red, green, and yellow bell peppers and the sliced onion. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat.
Arrange the vegetables evenly around the chicken on the baking sheet.
Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender, stirring the vegetables halfway through cooking for even roasting.
Remove from the oven and garnish with chopped fresh cilantro.
Serve with lime wedges on the side for squeezing over the chicken and vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes