Description
This Chicken Fajita Tray Bake transforms the beloved Tex-Mex classic into an effortless one-pan meal, delivering maximum flavor with minimal cleanup.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts or thighs, sliced into strips
- 3 large bell peppers (red, yellow, green), sliced into strips
- 2 large onions, sliced into strips
- 3 tablespoons olive oil
- 2 tablespoons lime juice (about 1 large lime)
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 8–10 flour or corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1/2 cup guacamole or sliced avocado
- 1/4 cup fresh cilantro, chopped
- Lime wedges
- Salsa or pico de gallo
Instructions
- Preheat your oven to 425°F (220°C) and prepare the baking sheet.
- In a small bowl, whisk together all the fajita seasoning ingredients.
- Pat the chicken strips dry, then mix with olive oil, lime juice, garlic, and half of the seasoning.
- Add sliced peppers and onions to the same bowl, season, and mix.
- Spread the chicken and vegetable mixture on a large baking sheet in a single layer.
- Roast for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender.
- Let rest for 5 minutes before serving.
Notes
Don’t overcrowd the pan for best results. Use the same method with shrimp or beef for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 4g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg