One-dish Oven Baked Fajitas
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.
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!
One-dish Oven Baked Fajitas
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
- 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.
- 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.