One-Dish Chicken Fajita Bake

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This recipe is the absolute bomb and it tastes even better for lunch leftovers the next day!  This is a for-sure keeper and will be a “regular” in our house…crazy easy too! I used regular rice, but next time will use the cauliflower.

(Personal photo forth-coming)
Prep time:  
Cook time:  
Total time:  
Author: The Real Food Dietitians:
Cuisine: Mexican
Serves: Serves 4-6  (I doubled the chicken and all the spices)
  • 1 lb. boneless, skinless chicken breasts or thighs, sliced
  • 4 bell peppers, any color, sliced
  • ½ medium onion, sliced
  • ½ tsp. chili powder
  • ¼ tsp. paprika
  • ¼ tsp. garlic powder
  • ¼ tsp. cumin
  • ¼ tsp. dried oregano (used fresh from my garden)
  • ¼ tsp. sea salt
  • ⅛ tsp. black pepper
  • 1 Tbsp. avocado oil (used olive oil)
  1. Preheat oven to 375℉. Line a large glass baking dish with parchment paper.
  2. In a large bowl, combine and stir together, the chicken, peppers, onions, seasoning and oil together.
  3. Spread evenly into baking dish
  4. Bake for 20 minutes or until chicken is cooked through and vegetables are tender.
  5. Serve with lettuce wraps, over rice, over cauliflower rice, or in a corn tortilla with all of your favorite fajita fixings. (I added homemade salsa, husband used taco sauce) . You could also add shredded cheese and guacamole too!
Calories: 284 Fat: 5g Carbohydrates: 8g Sugar: 3g Sodium: 231mg Fiber: 2g Protein: 16g

Serving Size:  1/5 of recipe

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