One-Pan Oven-Baked Fajitas with Peppers and Onions

This one-dish oven baked fajita recipe is packed with Southwest flavor and makes an easy weeknight dinner. It’s ideal for chicken fajita salads, burrito bowls, or classic fajitas served with warm tortillas.

We often include Mexican-inspired meals in our weekly rotation, and this oven-baked fajita bake is a reliable favorite. It cooks in one dish, cleans up quickly, and can be adapted for many meals—my top pick is a hearty chicken fajita salad. Serve it with fresh guacamole or a bright cilantro-lime dressing for extra flavor.

Recipe Features

• Easy: Everything cooks together on one sheet or in one baking dish for a simple weeknight meal.
• Great for meal prep: Prep up to 48 hours ahead or cook and store leftovers in the fridge to reheat during the week.
• Versatile: Use the bake for burrito bowls, salads, or traditional fajitas with tortillas.

Ingredients

Ingredient Notes

Chicken breasts: The recipe is written for chicken breasts (1.5 to 2 pounds). Breasts cook quickly and shred easily for this bake. If you prefer dark meat, you can use thighs, but cooking time and texture will differ slightly.

Tip: If available, choose organic or humanely raised chicken. It’s a personal preference for food quality rather than a requirement for the recipe.

Bell peppers: Use red, yellow, and/or orange sweet bell peppers for color and natural sweetness. Green peppers work too but have a slightly different flavor.

Onion: A yellow onion is a good all-purpose choice; sweet or red onions are also fine.

Seasoning: Homemade taco or fajita seasoning works well and keeps the recipe clean and customizable. If you use store-bought seasoning, two packets is a good guideline.

Tapioca starch: Helps thicken the pan juices into a light sauce. Arrowroot or cornstarch can be substituted, or omit if using pre-mixed store seasoning that already contains anti-clumping agents.

Step-by-Step Instructions

Step 1: Preheat the oven to 400°F (200°C). Thinly slice 4 large bell peppers and 1 yellow onion. Place the peppers and onions in a 9×13-inch baking dish, pushing them toward the edges to make room for the chicken. Lay 1.5–2 pounds of chicken breasts flat in the center of the dish. Drizzle about 2 tablespoons extra-virgin olive oil over the chicken and vegetables. Combine the seasoning mix (about 4 tablespoons of homemade taco seasoning) and 1 tablespoon tapioca starch, then sprinkle evenly over the chicken, peppers, and onions.

Step 2: Bake for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Stir the peppers and onions halfway through cooking to promote even roasting. If larger breasts need more time, continue baking until fully cooked.

Tip: While the dish bakes, prepare toppings and sides such as rice, beans, guacamole, or a simple cilantro-lime dressing.

Step 3: Remove the chicken breasts from the pan and shred with two forks. Return the shredded chicken to the baking dish and toss with the cooked peppers and onions so the flavors mingle. Serve hot with your favorite accompaniments.

My Favorite Ways to Enjoy This Fajita Bake

This fajita bake is very flexible. My favorite options:

• Chicken fajita salad: Toss the warm chicken and peppers over mixed greens, add pico de gallo, a drizzle of cilantro-lime dressing, and a scoop of guacamole.
• Burrito bowls: Layer brown rice or cauliflower rice, beans, the fajita mix, and toppings like shredded cheese or a dollop of sour cream.
• Classic fajitas: Warm tortillas and assemble with lime wedges, fresh cilantro, and any other favorite toppings.

Suggested sides and toppings: brown rice or cauliflower rice, guacamole, cilantro-lime dressing, pico de gallo, black or pinto beans, mixed greens, lime wedges, shredded cheese or sour cream if you like dairy.

Recipe FAQs

Notes

• If your peppers are small, use five instead of four to ensure plenty of veg.
• Tapioca or arrowroot/cornstarch helps thicken the sauce released by the peppers into a nice pan sauce; omit if using a pre-mixed store seasoning and you prefer a looser texture.
• Cooking time depends on the size of chicken breasts—smaller breasts may finish before the vegetables. If that happens, remove, shred, and return the chicken once the peppers are cooked.
• Nutrition shown in the original recipe covers the baked chicken, peppers, and onions only and will change with added toppings and sides.

More Easy Recipes For You To Try

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Eat Clean. Be Well!
-Sara

Recipe Summary

Ingredients for the Baked Chicken Fajitas

• 1.5 lbs chicken breasts (up to 2 lbs. will work)
• 4 large sweet bell peppers, thinly sliced (mix of red, yellow, orange)
• 1 yellow onion, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons homemade taco seasoning (or 2 packets store-bought)
• 1 tablespoon tapioca starch (substitute arrowroot or cornstarch if needed)

Suggested Accompaniments

• Brown rice or cauliflower rice
• Guacamole
• Cilantro-lime dressing
• Pico de gallo
• Mixed greens
• Black or pinto beans
• Cilantro and lime wedges

Instructions

1. Preheat oven to 400°F (200°C).
2. Place sliced peppers and onion in a 9×13-inch baking dish, pushing them toward the edges. Arrange chicken breasts in the center.
3. Drizzle olive oil over chicken and vegetables. Mix seasoning and tapioca starch, then sprinkle evenly over the dish. (If using store-bought seasoning, you can omit the starch.)
4. Bake 25–30 minutes, stirring peppers halfway through, until chicken reaches 165°F internally. Adjust time for breast size as needed.
5. Remove chicken and shred with two forks. Return shredded chicken to the dish and toss with peppers and onions. Serve with desired sides and toppings.

Notes

• Use 5 peppers if your peppers are small.
• If chicken finishes before the peppers, remove and shred the chicken, then return it after the peppers finish roasting.
• Nutrition values cover only the chicken, peppers, and onions; toppings will change totals.

Nutrition (per serving, approximate)

Calories: 137 kcal • Carbohydrates: 11 g • Protein: 17 g • Fat: 2 g • Fiber: 3 g