Preheat your oven to 400°F (200°C). This is the perfect temperature to roast the chicken while delicately cooking the vegetables. Line a baking sheet with parchment paper or lightly apply some cooking spray to ensure nothing sticks.
Step 2: Preparing the Chicken and Vegetables
Slice the chicken into thin strips about 1 inch in width. The chicken will cook evenly and penetrate the flavors easily.
Slice the bell peppers and onion into long strips, roughly the same size so that they cook relatively evenly.
Step 3: Prepare the Fajita Seasoning
In a small bowl, combine all the garlic powder, onion powder, cumin, chili powder, smoked paprika, oregano, salt, and pepper. These spices are going to bring a quintessential flavor profile of fajita into your dish. You can use as much chili powder as you need for the amount of spiciness you require.
Step 4: Marinate the Chicken
In a medium bowl, toss the chicken strips with the olive oil and lime juice. Add half of the prepared fajita seasoning to the chicken and toss well to coat. Let the chicken marinate for at least 10 minutes, but if you have extra time, you can let it sit for up to an hour in the fridge.
Step 5: Toss Everything Together on the Baking Sheet
Mix in chicken strips and scatter evenly on a prepared baking sheet. Add slices of peppers and onions to that sheet. Finish with remaining olive oil and lime juice over vegetables, and season with remaining fajita seasoning.
Step 6: Roast All
Line a baking sheet with parchment paper, place the prepared chicken and vegetables in one layer on it, and bake in a preheated oven. Roast for 20-25 minutes or until the chicken is cooked and the vegetables are tender, lightly charred. Toss everything half way through to roast evenly.
Step 7: Assemble and Serve
Take everything out of the oven when roasted. Serve fajita mixture from the pan straight out. If desired, add fresh cilantro on top of the fajita mixture for garnish. You can have this in various ways: the traditional Fajitas is where you warm some flour tortillas and fill with roasted chicken and vegetables. Then top it off with your favorite ingredients such as salsa, sour cream, cheese, and guacamole.
Serve it atop rice or quinoa for an additional hearty bowl meal. Stack chicken and vegetables over a leafy green salad, with some sliced avocado, a light drizzle of your favorite dressing. One-Pan Baked Chicken Fajitas – Best Tips
Chicken: If the chicken breasts happen to be extra thick, feel free to butterflying it or cutting the chicken in half for even cooking. Thin pieces of chicken tend to cook really quickly and end up being pretty tender.
Alternative vegetables: Try to add your other favorite vegetables, such as zucchini, cherry tomatoes, mushrooms, etcetera. As long as their cuts are fairly close in comparison, they are all good.
Spice Level: Spice it up to your spice level. If you want it to be spicier, you add more chili powder and cumin. If you can take more heat, then sprinkle a little bit of cayenne pepper.
Make Ahead: This chicken can marinate ahead of time. You may keep it in an airtight container and put it inside the refrigerator at least 24 hours before you cook it.
To make a dish a bit hotter, chop the jalapeños and mix into the veggies prior to roasting or use as a topping over the top when hot.
Sour cream, guacamole are also some favourite toppings as are shredded lettuce, pico de gallo, even a nice squeeze of lime juice.
Healthier modifications and variations
One of the great things about One-Pan Baked Chicken Fajitas is that it can easily accommodate any dietary restrictions or preferences one may have:
Low-Carb: Just take out the tortillas and use the chicken and veggies over cauliflower rice or on a bed of lettuce for the low-carb version.
Dairy-Free: Omit the cheese topping if you’re on a dairy-free diet, or replace the sour cream with a dairy-free version. Or enjoy the fajitas as is, without creamy sides.
Vegetarian Version: Use tofu or tempeh in place of chicken. Roast some chickpeas for added protein.
Gluten-Free: This recipe is inherently gluten-free if you are using corn tortillas rather than flour tortillas. It can also be served over rice or quinoa for a gluten-free grain.
Why This Recipe Works
The reason One-Pan Baked Chicken Fajitas are such a success is that they take all the components of a great fajita—seasoned chicken, tender vegetables, and a variety of toppings—and streamline the process. There’s no need for a stovetop skillet or grill. Instead, the ingredients roast together on a single pan, developing rich flavors without the need for extra effort.
This is the seasoning blend that gives chicken and veggies their fajita flavor, with a dose of lime juice to give it that fresh touch. Roasting helps caramelize some of the ingredients so they will still have their natural sweetness without losing the good texture.