Baked Chicken Fajitas are easy to make all on one pan! Tender, juicy chicken breasts are boldly seasoned and baked to perfection alongside bell peppers and onions. Perfect for Cinco de Mayo!
Why we love this Baked Chicken Fajitas Recipe
Whether it’s Cinco de Mayo or any other day of the year, these easy chicken fajitas always hit the spot! Here’s why I can count on this recipe:
- Easy: Everything comes together all on one sheet pan with minimal effort required. It’s SO easy!
- Healthy: With chicken breasts and plenty of bell peppers, there’s plenty of nutritional benefits to love about this easy sheet pan fajitas recipe.
- Flavorful: A medley of onion powder, garlic powder, cumin, ground chili, paprika, ginger and salt give the chicken and veggies so much flavor.
How do I cut chicken for fajitas?
Use thinner pieces of chicken. If your chicken breasts are thick, you can slice them horizontally, and then cut them into less than ½ inch strips. Freezing them for about 30 minutes before cutting makes it easier to slice. Cut against the grain.
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How to Store and Reheat
You can store leftover chicken fajitas in the fridge in an airtight container for 2-3 days. When you’re ready to enjoy your meal, just reheat it all in the microwave for 30 seconds at a time until warmed all the way through.
How to Freeze
You can freeze cooked chicken for up to 3 months. However, I don’t recommend freezing the veggies because they don’t thaw very well.
Serving Suggestions
Round out your Mexican meal with sides like refried beans, Mexican rice or Mexican street corn.
Baked Chicken Fajitas Recipe
Ingredients
- 4 chicken breasts
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 onion
- 2 garlic cloves
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon ground chili
- 1 ½ teaspoon paprika
- ½ teaspoon ginger
- 1 teaspoon salt
- ¼ cup extra virgin olive oil
- 1 avocado
- ½ cup yellow pear cherry tomato
- 1 tablespoon cilantro chopped
- Juice of 1 lime
- ¼ sour cream
- 4 8-inch flour tortillas
Instructions
- Preheat oven at 180℃/350℉.
- Slice red, green, and yellow bell peppers and onion.1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, 1 onion
- Crush garlic.2 garlic cloves
- Line a sheet pan with parchment paper.
- Add sliced bell peppers, onion, and crushed garlic.
- Add chicken breast.4 chicken breasts
- Sprinkle with onion powder, garlic powder, cumin, ground chili, paprika, ginger and salt.1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin, ½ teaspoon ground chili, 1 ½ teaspoon paprika, ½ teaspoon ginger, 1 teaspoon salt
- Drizzle extra virgin olive oil.¼ cup extra virgin olive oil
- Mix chicken and veggies so they are fully coated with oil and spices.
- Cover sheet pan with aluminum foil.
- Bake in the oven for 15 minutes.
- Carefully remove sheet pan from the oven.
- Remove aluminum foil and mix veggies.
- Put back in the oven and bake for another 15 minutes.
Chicken fajita assembly:
- Heat tortillas in microwave for 30 seconds.4 8-inch flour tortillas
- Lay warmed tortilla on a plate.
- Add cooked peppers, onions, and chicken.
- Add shredded cheese, 2-3 sliced pear cherry tomatoes, 2-3 avocado slices, 1 tsp sour cream and lime juice.1 avocado, ½ cup yellow pear cherry tomato, ¼ sour cream, Juice of 1 lime
- Sprinkle cilantro if desired.1 tablespoon cilantro
- Wrap like a burrito and enjoy!
Notes
- Serve with extra lime juice use on fajitas.
- Add some ground cinnamon to the sour cream for an extra kick.
- Sprinkle with cilantro to taste.
- If serving these to kids, you can soak the onions in cold water for a bit–this takes a bit of the “bite” out of them.
How to make Chicken Fajitas Step by Step
Prepare the chicken and veggies: Line a baking sheet with parchment paper. Add sliced bell peppers (1 red, 1 yellow, 1 green), 1 sliced onion, 2 cloves crushed garlic and 4 chicken breasts. Sprinkle with 1 tsp onion powder, 1 tsp garlic powder, 1 tsp cumin, 1/2 tsp ground chili, 1 1/2 tsp paprika, 1/2 tsp ginger and 1 tsp salt. Drizzle with 1/4 cup olive oil. Mix to coat.
Bake: Cover the sheet pan with aluminum foil. Bake at 350°F for 15 minutes. Then, remove the foil, mix the veggies and bake for another 15 minutes uncovered.
Assemble the fajitas: Heat tortillas in the microwave for 30 seconds. Lay the warmed tortilla on a plate and top with cooked veggies and chicken. Garnish with shredded cheese, tomatoes, avocado slices, sour cream and lime juice. Add cilantro if you’d like!
More Mexican Chicken Recipes We Love
- Fiesta Lime Chicken
- Chicken Tinga
- Sour Cream Chicken Enchiladas
- Crockpot Salsa Chicken
- Chicken Mole
- Chicken Tamale Pie
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
Hi! I’m guessing you sliced the chicken after you cooked it (not before). Right?
Never mind! I can see from the photo (and the video) that the chicken was sliced after.
I can’t wait to try this recipe! I’m assuming that the 1/4 sour cream should really read 1/4 cup sour cream?
I love your site and your recipes!!
Yes, sorry for the typo!